Man it’s hard to make meatballs look pretty. After all, ground turkey isn’t the prettiest thing in the world then add on a brown-colored sauce – it’s straight up bland-town color-wise. However flavor-wise, these meatballs are SO good! Bry actually declared these, along with a side of garlic roasted brussels sprouts and some farro to be one of his favorite dinners.
I love making meatballs for dinner. They’re just so easy and relatively inexpensive. And if you are watching your portion sizes, it’s much easier to limit yourself to 4 or 5 meatballs than it is 4-oz of a whole piece of chicken or steak.
These meatballs were created by my ongoing need to use up all of the farm-fresh apple cider in our fridge since neither of us are big juice drinkers. And let me tell you, it’s a delicious problem to have. Unlike plain apple juice, apple cider brings such a great tang in addition to sweetness.
While we ate these as an entree with vegetables and farro, they would also be a perfect holiday party appetizer.
Nice and short post today as there’s not much else I can say besides please go and make these, you won’t be disappointed!
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Well these sound pretty phenomenal!! Using apple cider is such an awesome idea and those red pepper flakes look like the perfect finishing touch to me!
Thanks Sonali! Red pepper flakes are definitely a staple for me with cooking, I love the little extra heat and color they bring to a dish 😉
These meatballs are so perfect for fall! I’m a total meatball lover too – all the different kinds and flavors! Love that these use apple cider – I’ve always got some as well and we don’t drink it either – just for cooking and baking.
Thanks Kathryn! I’m glad you also share in the meatball love 🙂
Love the sweet tanginess of apple cider (and so do my girls). What a great way to use it — and I’m sure those meatballs taste great!!
They were so good – I’m making another batch this week for lunches 😉