This appetizer is so light, simple and easy and is made with one of my favorite things from The Beer Syrup Company and thats their Semi-Dry Cider. It’s the perfect compliment to these tasty savory meatballs.
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- 1 lb. Ground Turkey
- 1 egg, lightly whisked
- 1 Medium apple grated
- 3 Tbsp. Bourbon
- 1/4 C. Beer Syrup- Semi Dry Cider
- 1/4 C. Panko Breadcrumbs
- 2 tsp. Dijon Mustard
- 3/4 tsp. Kosher Salt
- 1/2 tsp. Onion Powder
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Black Pepper
- Sliced Green Onions to garnish
- Cider Glaze:
- 1 C. Beer Syrup- Semi Dry cider
- 1/4 C. Low Sodium Soy Sauce
- 2 Tbsp. Maple Syrup
- 1/4 C. Bourbon
- 1/2 tsp. Ground ginger
- 1/8 tsp. Cinnamon
- 2 tsp. Cornstarch w/1 tsp. warm water until dissolved
- Preheat the oven to 425 degrees
- In a large Bowl mix together the egg, beer syrup, bourbon, panic, dijon mustard, grated apple, s & p, garlic & onion powder
- Add the ground turkey to the spices and combine everything together. (do not over work the meat)
- Scoop 2 tsps of the mixture out and roll into a ball, place on a lined baking sheet
- Bake for about 12-15 mins
- While the turkey meatballs are baking, prepare the bourbon cider glaze.
- In a large sauce pan or a dutch oven, whisk in the following, Beer Syrup Semi-Dry Cider, soy sauce, maple syrup, bourbon, ginger & cinnamon
- Slowly bring the mixture up to a boil, then slowly add in the corn starch slurry while you continue whisking.
- Lower the heat to medium & continue to whisk the glaze until it has thickened
- When the meatballs are done & the sauce has thickened, add the meatballs to the glaze, lower the heat to medium-low. allow to simmer for an additional 5-8 mins.
- Place on a serving dish and serve