Kitchen Adventures || Bourbon Cider Meatballs
Happy Wednesday! Meatballs have kind of become a staple for me because the base is so simple and you can get really creative with the flavors/sauces/etc… I also love making meatballs because you can sneak all kinds of goodies inside. I pretty much always have some kind of vegetable hidden inside them… cauliflower, carrots, zucchini… As long as its fine enough to roll nicely in with the meat, you can put just about any veggie inside them. This recipe actually has cauliflower AND apples inside the meatball!
This one is VERY easy and turned out so tasty that I ate 3 of them before Tim even made it home for dinner… This is something I would even consider taking as an appetizer or something for a potluck or a party or something, but last night I paired these with some roasted Brussels sprouts and sweet potato tots.
Also… my meat’balls’ almost never end up round haha! Maybe yours will be a little prettier than mine.
1 lb lean ground turkey
1 large egg
1 medium apple – finely grated and pressed
1/4 cup (1 medium) shallot – finely minced
1/4 cup riced cauliflower
2 TBSP raw apple cider (don’t get “spiced” cider if you can help it)
1 tsp Apple cider vinegar
2 tsp Dijon mustard
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp pink salt
Thinly sliced green onions to top
For the sauce
1 cup raw apple cider
2 TBSP low sodium soy or coconut aminos
2 TBSP bourbon or whiskey of your choice – this is optional, but it does really change the flavor
2 TBSP maple syrup
1 TBSP apple cider vinegar
1/2 tsp ground ginger
1/4 tsp cinnamon
1-2 tsp arrowroot powder mixed equally with cold water to dissolve (may use tapioca starch or cornstarch)
Preheat the oven to 400. Using a grater, grate the apple and using a cheesecloth or a clean dishtowel, squeeze the excess liquid out of the shavings. In a large bowl, add the apple, egg, shallot, cauliflower, cider, vinegar, mustard and seasoning. Mix well until combined. Add the ground turkey and mix until combined, but be careful not to over mix the meat. If it is too wet, you can add a little more cauliflower.
Mold into balls and place on a lined cookie sheet. I think I got 14-15 (1) inch meatballs. Bake for 18-20 minutes or until cooked through and slightly golden.
While the meatballs are cooking make your sauce. In a saucepan over medium-high heat, mix all of the sauce ingredients except the arrowroot powder mixture. Bring the mixture to a light boil. Lower the heat to low-medium and slowly, while continuously whisking, add the arrowroot mixture to the sauce. Continue whisking over low-medium heat until the sauce thickens. If it becomes too thick you can add a little water or cider.
Once the meatballs are done, you can add them directly to the saucepan to coat. Serve with thinly sliced green onion sprinkled on top and enjoy!