Name: Apple Cider Glazed Meatballs
Prep time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Cuisine: Poultry Cuisine
Ingredients: 16 oz. ground chicken; 1 large egg; 3/4 c. panko breadcrumbs; 1/2 c. whole-milk ricotta cheese; 3 tbsp. finely grated Parmesan cheese; 2 tbsp. fresh parsley, finely chopped; 2 tsp. kosher salt; 1 tsp. black pepper, freshly ground; 3 tbsp. extra-virgin olive oil; 2 c. apple cider (or more as needed); 2 tbsp. butter, unsalted; 1 tbsp. soy sauce, reduced-sodium

Instructions

Step 1

Grab a large mixing bowl and add your ground chicken, one egg, half a cup of breadcrumbs, a third of a cup of ricotta, a quarter cup of grated Parmesan, two tablespoons of chopped fresh parsley, three-quarters of a teaspoon of salt, and half a teaspoon of black pepper. Use your hands or a fork to mix everything together until it's just combined — don't overwork it or your meatballs will get tough. Scoop out heaping tablespoon-sized portions and roll them gently between your palms to form 18 to 20 meatballs, each about an inch and a half across. Line them up on a parchment-lined baking sheet so they're ready for the next step.

Step 2

Grab a large skillet and set it over medium-high heat, then pour in about a tablespoon of oil and let it get nice and hot — you'll know it's ready when the oil shimmers and runs easily across the pan. Add your meatballs in a single layer, giving them a little space so they can actually brown instead of steam. Let them cook undisturbed for about 2 minutes until the bottoms turn a deep golden brown, then use tongs to turn each one and repeat on the other sides. You're aiming for an even, crispy crust all the way around, which should take another 2 to 3 minutes total. Once they're beautifully browned, transfer the meatballs to a plate and set them aside — they'll finish cooking later in the glaze.

Step 3

Pour your apple cider into the skillet with the browned meatballs, scraping up any of those tasty browned bits from the bottom of the pan. Let the cider come to a gentle bubble over medium heat, then reduce to a simmer. Nestle the meatballs so they're mostly submerged, and let them bubble away for 8 to 10 minutes, giving them a turn every few minutes so they cook evenly. You'll know they're done when they feel springy to the touch and an instant-read thermometer poked into the center of one reads 165°F. Scoop them onto a plate and keep them warm while you reduce that cider into a glossy glaze.

Step 4

Keep that glaze simmering over medium heat, giving it a stir every minute or two so nothing sticks to the bottom. You'll know it's heading in the right direction when it starts coating the back of your spoon — that's your cue to test it. If it's shrinking down faster than expected, splash in another tablespoon or two of cider to keep things moving. You're aiming for a consistency that's thick enough to cling to the meatballs but still loose enough to drizzle, which usually takes about 5 to 8 minutes total.

Step 5

Now it's time to bring everything together. Add 2 tablespoons of butter and 2 tablespoons of soy sauce to the simmering cider glaze, stirring until the butter melts completely and the sauce looks glossy — about 30 seconds. Gently return your meatballs to the pan, spooning the sauce over them as you go. Toss everything together for about 1 minute, until each meatball is coated in that sticky, mahogany glaze and heated through. You'll know they're ready when the sauce clings to the meatballs and your kitchen smells like fall.