Tender beef meatballs browned and simmered in a sticky, tangy-sweet apple cider and mustard glaze with warm spices.
Unfiltered cider gives the deepest flavor; filtered cider works but is milder. If the glaze gets too thick before the meatballs are done, add a splash of cider or water.
Make ahead: roll the meatballs and refrigerate up to 1 day, or freeze raw on a sheet pan, then bag, up to 1 month. Brown from thawed.
Ingredients
Scale
Measurement units
- ½ cup panko breadcrumbs
- 3 tbsp water
- 1 ½ lb ground beef (80/20 or 85/15)
- 1 large egg
- ¼ cup onion (finely minced)
- 2 garlic cloves (minced)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil
- 1 ½ cups apple cider
- 3 tbsp whole-grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 2 fresh thyme sprigs
Ingredients
Scale
Measurement units
- ½ cup panko breadcrumbs
- 3 tbsp water
- 1 ½ lb ground beef (80/20 or 85/15)
- 1 large egg
- ¼ cup onion (finely minced)
- 2 garlic cloves (minced)
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil
- 1 ½ cups apple cider
- 3 tbsp whole-grain mustard
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- 2 fresh thyme sprigs
Instructions
Mix and roll the meatballs
In a large bowl, stir panko (½ cup) with water (3 tbsp) and let it soften while you mince the onion.
Add ground beef (1 ½ lb), egg, onion (¼ cup), garlic, salt (¾ tsp) and pepper (¼ tsp). Mix gently with your hands just until combined.
Roll into 24 meatballs, about 1 1/2 inches across.
Equipment: large mixing bowl
Brown the meatballs
Heat oil (2 tbsp) in the skillet over medium-high heat until shimmering.
Add the meatballs in batches without crowding and brown on all sides, about 6 minutes, turning with tongs. They will finish cooking in the glaze. Move them to a plate as they brown.
Pour off all but a thin film of fat from the skillet, leaving the browned bits.
Equipment: large skillet
Mix the glaze
Whisk apple cider (1 ½ cups), whole-grain mustard (3 tbsp), cider vinegar (2 tbsp), brown sugar (2 tbsp), Dijon (1 tbsp), ginger (½ tsp) and cinnamon (¼ tsp) until smooth.
Equipment: small bowl and whisk
Simmer in the glaze
Pour the glaze into the skillet, scraping up the browned bits, and add thyme sprigs. Return the meatballs to the pan.
Bring to a simmer, then lower to medium-low and cook uncovered, stirring now and then, until the glaze is thick and sticky and the meatballs reach 160°F in the center, about 15 minutes.
Pull out the thyme stems and serve warm with toothpicks.
Equipment: large skillet, instant-read thermometer
Tomorrow's Meal
Cider-Glazed Meatball Sliders
Leftover meatballs rewarmed in their glaze and tucked into toasted slider buns with melted cheddar.
You'll need to pick up:
4 slider buns4 slices sharp cheddar1 tbsp buttera handful of arugula
Quick overview:
- 1.Warm the leftover meatballs and glaze in a covered skillet over medium-low heat with a splash of water, 6 to 8 minutes, until hot to 165°F
- 2.Lay cheddar over the meatballs, cover and cook 1 minute to melt
- 3.Butter the split buns and toast them cut-side down in a second skillet until golden
- 4.Fill each bun with meatballs, a spoonful of glaze and arugula
Before you cook
Cook notes
- • Make ahead: roll the meatballs and refrigerate up to 1 day, or freeze raw on a sheet pan, then bag, up to 1 month. Brown from thawed.
- • To keep them warm for a party, move the glazed meatballs to a slow cooker on the warm setting.
- • Unfiltered cider gives the deepest flavor; filtered cider works but is milder.
- • If the glaze gets too thick before the meatballs are done, add a splash of cider or water.
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