Makes about 16 meatballs
For the meatballs:
1 cup panko breadcrumbs
½ cup milk
1 tablespoon butter
½ cup finely chopped onion
2 cloves garlic, minced
1 pound ground turkey, chicken, or beef
1 large egg, beaten
1 teaspoon kosher salt
¼ teaspoon grated nutmeg
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh rosemary
Fresh parsley, chopped, for garnishing
For the sauce:
2 tablespoons butter
2 tablespoons tomato paste
2 ounces Mountain Cider spiced apple cider concentrate
10 ounces chicken or vegetable broth
1 tablespoon soy sauce
2 tablespoons cider vinegar
¼ cup honey
1. Put the breadcrumbs and milk in a large bowl and set aside. Melt the butter in a large pan over medium heat. Add the onion and garlic and saute until soft, about 5 minutes. Cool to room temperature, then add to the bowl with the breadcrumbs. Set the pan aside to use for making the sauce.
2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the remaining ingredients—the ground meat, egg, salt, nutmeg, Worcestershire sauce, and rosemary—to the bowl. Use your hands to mix everything together. Shape the meat mixture into 16 balls and place them on the prepared baking sheet as you go.
3. Bake the meatballs for about 20 minutes or until cooked through. Rotate them about halfway through cooking. If they need additional browning, place them under the broiler for a couple of additional minutes. While the meatballs cook, make the sauce.
4. Melt the butter over medium heat in the empty pan. Add the tomato paste and stir to combine with the butter. Then, add the remaining ingredients—the cider concentrate, broth, soy sauce, honey, and cider vinegar—to the pan, whisking to combine. Bring to a simmer, reduce heat to low, and cook for about 15 minutes or until the sauce has thickened and reduced in half. Taste and adjust any of the flavorings to your liking.
5. When the meatballs are cooked, add them to the sauce, and toss to coat. Top with the chopped parsley and serve with mashed potatoes, rice, or noodles.
