These Baked Spiced Hard Apple Cider Glazed Meatballs are tender, succulent and bursting with sweet and savory flavor. Baked for ease and convenience, then coated in a rich, silky smooth hard apple cider glaze, these meatballs are perfect for all occasions! From game day and holiday entertaining to snack time and dinner, these meatballs are marvelous and guaranteed to please!
Haaaay there internet, friends!
Happy one day until the weekend!
Whadda ya say we blow the lid off this whole Thursday thing and celebrate the impending weekend early?!
OUR LATEST VIDEOSI see you nodding your head yes.
⬆️ This is why we are friends.
And, I can’t think of a better way to celebrate, than with a skillet full of balls of meat.
Meat-ahh-balls!!
Yaaasss!
But not just any ‘ole meatballs!
Sassy, spiced meatballs!
But not just any sassy, spiced meatballs!
Sassy, spiced, HARD APPLE CIDER GLAZED meatballs!!!!
Cue the weekend, friends.
Baked Spiced Hard Apple Cider Glazed Meatballs
AKA THE meatball of the fall season.
Tender, moist, succulent chicken meatballs subtly spiced with warm seasonings and packed with crisp apple flavor.
Generously tossed and lovingly glistening in a sweet, savory, smooth, rich hard apple cider glaze.
Liberally garnished with fresh green onions, earthy thyme, and spicy crushed red peppers.
These meaty bad boys, my gahhh!
SO gosh darn good they will rock your face off.
And in your mouth?! It’s like a party in the USA.
(⬆️ I realize the image of both those things happening at the same time is a little bit weird, but let’s just roll with it. Mmmmm’kay?)
The secret to these sassy spiced meatballs?
APPLE BUTTER!
Silky, slightly sweet, cinnamon-y apple butter is ALL UP in this, my friends.
I’m talking, a DOUBLE DOSE of apple butter – both in the meatballs themselves AND in the glaze.
And it’s straight up GLOOOORIOUS.
Recipe Notes:
- I used ground chicken in my meatballs, but feel free to use whatever type of ground meat you would like. Ground turkey or pork would be a great substitution, but ground beef will work too! If you are using ground chicken, I highly recommend you do NOT go with all white meat ground chicken. All ground chicken breasts tend to make the meatballs less juicy and flavorful.
- The recipe below calls for ½ cup of grated apple, which is roughly ¾ of an apple. I used a Granny Smith apple because the tartness balances the sweetness of the apple butter, but feel free to use any variety that hold up well under heat. Honey Crisp and Pink Lady are both excellent substitutions.
- To keep the meatballs from sticking to your hands when rolling them into balls, lightly oil your hands. This trick works like a charm! Also, make sure you DO NOT roll your meatballs into a tight ball. When meatballs are packed too tight they end up tough and chewy after being cooked.
- Make sure you form your meatballs into roughly the same size. You don’t need to be overly obsessive, just make sure they are around the same size. If you want to be precise, you can use a small ice cream scoop (it’s what I use).
- You can make the meatballs mini sized or jumbo sized if you want, just see the above note (#4) and scale down or up the baking time accordingly.
- You cannot taste the alcohol at all in these meatballs, however if hard apple cider isn’t your thing, feel free to use plain apple cider!
- These meatballs taste amazing over mashed potatoes!! So if you are looking to serve these as a main course, do it with some mashed ‘taters!
Sweet, savory and delicious to the max, these Baked Spiced Hard Apple Cider Glazed Meatballs are perfect for game day, holiday entertaining, or simply served over mashed potatoes for dinner. Regardless of how you serve them, I pinkie-promise you are going to LOVE them!
Until next week, friends, cheers – magnificent meatballs!
XOXO
Cheyanne
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These Baked Spiced Hard Apple Cider Glazed Meatballs are tender, succulent and bursting with sweet and savory flavor. Baked for ease and convenience, then coated in a rich, silky smooth hard apple cider glaze, these meatballs are perfect for all occasions! From game day and holiday entertaining to snack time and dinner, these meatballs are marvelous and guaranteed to please!
- 1 pound Ground Chicken or ground pork, turkey, or beef*
- ¾ Cup Panko Breadcrumbs
- 2 cloves Garlic – minced
- 2 Scallions – finely chopped
- ½ Cup Granny Smith Apple * – peeled & grated (about ¾ of an apple)
- 1 Large Egg – whisked
- ¼ Cup Apple Butter
- ¾ tsp Allspice
- 1 tsp Fresh Thyme Leaves – chopped
- 1 tsp Kosher Salt plus more to taste
- ¾ Cup Hard Apple Cider
- ½ Cup Apple Butter
- 1 TBS Apple Cider Vinegar
- 1/8 tsp Cinnamon
- 1/8 tsp Ground Ginger
- 2 tsp Dijon Mustard
- 1 sprig Thyme
- Pinch Cayenne
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil for easy clean up.
- Make the meatballs: In a large bowl combine all the ingredients for the meatballs. Use your hands or a rubber spatula to gently mix until just combined. Do NOT overmix.
- Form the meatballs: Using wet hands to prevent sticking, roll the mixture into golf ball-sized meatballs (about 2 tablespoons of the mixture for each). If the mixture is too wet, add 1 tablespoon of panko, at a time, to the mix until it is easier to shape. Transfer meatballs to prepared baking sheet.
- Bake for 18-22 minutes, or until lightly browned and meatballs are cooked through.
- MEANWHILE, make the glaze: In a large skillet combine all the sauce ingredients. Season with ½ teaspoon salt and pinch of pepper. Whisk to combine. Place the skillet over medium heat and bring to a gentle simmer. Reduce heat to medium-low and cook, whisking occasionally. for 6-8 minutes, or until sauce is slightly thickened. Reduce heat to low and add the meatballs. Gently toss to thoroughly coat the meatballs.
- To serve: Transfer the glazed meatballs to a serving dish and top with optional garnishes. Enjoy!
1. I used ground chicken in my meatballs, but feel free to use whatever type of ground meat you would like. Ground turkey or pork would be a great substitution, but ground beef will work too! If you are using ground chicken, I highly recommend you do NOT go with all white meat ground chicken. All ground chicken breasts tend to make the meatballs less juicy and flavorful.
2. The recipe calls for ½ cup of grated apple, which is roughly ¾ of an apple. I used a Granny Smith apple because the tartness balances the sweetness of the apple butter, but feel free to use any variety that hold up well under heat. Honey Crisp and Pink Lady are both excellent substitutions.
3. To keep the meatballs from sticking to your hands when rolling them into balls, lightly oil your hands. This trick works like a charm! Also, make sure you DO NOT roll your meatballs into a tight ball. When meatballs are packed too tight they end up tough and chewy after being cooked.
4. Make sure you form your meatballs into roughly the same size. You don’t need to be overly obsessive, just make sure they are around the same size. If you want to be precise, you can use a small ice cream scoop (it’s what I use).
5. You can make the meatballs mini sized or jumbo sized if you want, just see the above note (#4) and scale down or up the baking time accordingly.
6. You cannot taste the alcohol at all in these meatballs, however if hard apple cider isn’t your thing, feel free to use plain apple cider!
7. These meatballs taste amazing over mashed potatoes!! So if you are looking to serve these as a main course, do it with some mashed ‘taters!
Must make this for my husband as he is a huge fan of all sorts of meatballs. I love the idea of using apple butter in the. So juicy and delicious!
I adore meatballs and always love trying new flavors and this one is perfect for fall! Such a genius idea to use apple butter (I’m a tad obsessed with the stuff) AND the hard apple cider? Oh wow, so much flavor in these babies! I can see them being a hit at parties but I also want them for dinner over some mashed potatoes! Pinned! Have a great weekend, my friend! XO
YES to starting the weekend early! Especially if it involves one of your cocktails and this delicious meatballs! I’m absolutely loving the flavor, Cheyanne! Hard apple cider…so creative! I just want to dive right into that skillet for breakfast. I love both the sweet and savory combo…just what our fall dinners need! Pinned! Hope you have a wonderful weekend!
Woo hoo to the almost weekend! And woo hoo to these delicious balls of meat 😉 I love anything in a skillet and meatballs are one of the best comfort foods out there. Love this fall spin and because you used chicken that means they are a little lighter and I can eat more, right 😉 ? Hand me one of those skewers, will ya, so I can dig into this deliciousness! Have a lovely weekend, sweets! XOXO
Great minds Chey!! These meatballs look amazing! So nice and juicy. And you know I’m totally loving all that apple flavor. I know Tom will just love these. Perfect for fall entertaining! Happy almost the weekend! XO
OMG! I cannot handle the creativity surrounding these meatballs! You know how I feel about them without even uttering a word, right? But I will anyway – these are INCREDIBLE! Perfect for entertaining, my friend!! Pinned! xo
Yaaaaaas to starting weekends early and to these glorious meatballs! Apple butter IN the meatballs? You’re a genius, nothing but. This is fall food at its finest and so perfect for football watching I can’t even take it. Have a great weekend, Chey!
Chey!! you had me at hard apple cider!! and then glazed meatballs… oh my! I could eat this all weekend long, week days too! for that matter!! Have a great weekend, Chey!
Yeeeessss, happy almost weekend, Chey! (And for some lucky people, happy extended weekend because Canada is celebrating Thanksgiving this Monday. Also, happy short Friday for me). Sorry. This is your blog, and I’ve been bragging about my life. I’m pretty certain my LONG weekend won’t upset you, right? Besides, you got to enjoy these amazing succulent meatballs, so I’m not sure who’s luckier (Probably, still me cause I can make these meatballs during my very long weekend) 🙂 This truly looks fabulous. Last year I was experimenting with apple cider in few recipes, so probably I should continue this fall as well. Happy (Not long, just an average. But better than nothing) weekend, Chey! 🙂
I’ve been on a meatball tear lately! So I need to add these to the rotation – I’m in a rut! Loving the hard apple cider in these – I bet it makes the flavor and texture amazing!
Hard apple cider glaze???? Um yes please!! I haven’t had meatballs in um, ages. I must fix that asap!!
these look so good! thanks for the recipe
I am just loving these fall meatballs. I just bought hard cider and apple butter because they are my two favorite fall items. Now you made this genius recipe and I am drooling!
Love this skillet full of balls of meat 🙂 So perfect with the apple flavours!
I can’t tell you how much I love cooking with hard apple cider so these meat-ah-balls are calling my name! They look so tender and that sauce is killing me softly! Happy almost weekend!
Perfect to serve at a halloween party…they sound great!
How did these sneak by me? Looks like I have some catching up to do!! These sound so perfect for our rainy, chilly weather. I love the savory sweet combo and hard cider is amazing!! Take care.
Oh good lord…these sound delicious. I don’t have much experience cooking with apple butter. Actually no experience. But these sound so delicious I’m going to have buy a jar. I just love this so much! I eat a protein heavy diet during the week, and I think these would be a perfect addition to my rotation!