This is a good one people! So. Good! I love fresh apple cider in the fall – and I REALLY love things cooked with apple cider! Like apple cider donuts, which sadly, I have yet to recreate in a low carb and gluten free format. Until I figure that out, one way to get the cider flavor into a dish without all of the sugar and calories, is to cook it down and glaze or sauce things with it.
Last fall I made these amazing cider glazed chicken thighs, and wild mushroom, swiss chard & goat cheese strudels with bourbon cider sauce. This year, I wanted to make something low carb and gluten free with the cider – and of course one of my other favorite drinks, bourbon!
These meatballs are so delicious, it was all I could do not to eat the entire batch! They have a subtle herby flavor from the rosemary and sage, and when you add the sweet glaze to them they just scream fall with every delicious bite! This recipe far exceeded my expectations – I knew the concept was sound, but I never expected these meatballs to be that addictingly delicious!
You guys MUST try these! But make sure you aren’t alone or you’ll eat them all – trust me on this!!!! This is the perfect low carb appetizer recipe for a party – just make sure you make a ton of them because they will go FAST! And hopefully not before all of your guests arrive! ;)
Note: This recipe is considered Paleo, to lower the carbs even more for you Keto or Atkins peeps, replace the 1 1/2 cups of cider in the glaze with 1 cup of cider, 1/2 cup of water, and 1 Tbsp of sweetener – plus the bourbon and rosemary. Nutrition info for both Keto and Paleo is at the bottom of the post.
- For the meatballs:
- 1 lb ground turkey
- ½ Tbsp fresh sage, chopped
- ½ Tbsp fresh rosemary, chopped
- ½ tsp garlic powder
- ¼ tsp salt
- ⅛ tsp black pepper
- ½ Tbsp dried onion flakes
- 1 egg
- For the glaze:
- 1½ cups cider
- ¼ cup bourbon
- 3" sprig rosemary
- Combine all of the meatball ingredients in a medium bowl. Roll into about 1" balls. They should be cocktail sized.
- You can bake these for about 10 minutes at 375 degrees (F), or brown them in a small amount of olive oil in a medium nonstick saute pan until cooked through.
- Meanwhile, in a small saucepan, combine the glaze ingredients and cook on high heat for about 10 minutes or until the glaze is shiny and slightly thickened.
- Add the cooked meatballs to the glaze and toss to coat thoroughly. Let them sit for about five minutes to absorb the glaze before eating.
- Serve with toothpicks - or if you really want to get fancy, you can use 2" rosemary twigs trimmed to have just a little sprig on top - just push one into each meatball and serve on a platter. Adorable and delicious!
Approximate nutrition info. for 3 meatballs (Keto): 190 calories, 7g fat, 5g net carbs, 14g protein
For more great recipes check out my e-cookbook, The Gluten Free Low Carber!