I love hitting the cider mill in the next town with the kids each fall; it's great watching the stuff made right after picking the apples used to prepare it. I can't resist bringing some home, as it's a seasonal, local treat.
Fresh though it might be, the cider is obviously still juice. I'm not a mom who gives my kid much juice, so I like to find other uses for the delicious stuff.
This is a savory dish that I reworked from here, which was also a tweaked recipe originally found in Better Homes and Gardens.
The original reworking calls for a good deal more spice than I included this evening, as I was cooking with my kids' taste buds in mind. If you like things with a bit of kick, be more generous with the red pepper flakes and chili garlic sauce.
The extra step of baking the meatballs on a cooling rack allows any excess grease to drip off, not to mention helps them keep their cute little round shape in the oven. It's a method I'd never thought of before but will definitely be using going forward.
Apple Cider-Glazed Turkey Meatballs
1 lb. ground turkey
3 minced garlic cloves
1 tbs. unsweetened cinnamon applesauce
1 minced shallot
1/3 cup almond meal
1/3 cup shredded apple
1/2 tsp. cayenne pepper
1 tsp. salt
1/2 tsp. black pepper