Apple Cider Glazed Meatballs

IMG_8734Hey there–  It’s been a bit tricky, figuring out just what the grand-girls like to eat for dinner, now that they’re here from Shanghai with us.  Larry and I have been eating grown up food for so long.  I’d forgotten all about “fun food!”

Frozen yogurt, of course is up there, as well as pink cupcakes.  They like things served on noodles and have met up with tacos and like them just fine.   I’ve discovered meat in little balls is the preferred meat form for small girls.  So here is a grand-girl approved recipe–and I’m pretty sure most adults would find this dish yummy as well…


1 pound ground beef (85%)
1/2 cup bread crumbs
1 egg
3 cloves garlic, minced
1/2 tsp. freshly ground pepper
1/2 tsp. salt

1 cup apple cider
1/4 cup soy sauce
3 tab. brown sugar
1 tab. cornstarch
1 tsp. ground ginger
1tsp. butter

3 green onions for garnish

Mix together all the meatball ingredients in a mixing bowl.  You can be tidy and use a spoon, but I think mushing with you hands works best to get it all well combined.  Make 30 smallish meatballs by scooping out a spoonful and rolling it into a ball.

Set them on a baking sheet sprayed with cooking spray and bake at 400 degrees for about 15 minutes.

To make the glaze, put the cider, soy sauce, brown sugar, cornstarch and ginger in a container with a tight lid.  Shake it and shake it again until it’s thoroughly combined.  Melt a tsp. of butter in a skillet, then pour in the cider mixture and stir until it thickens.

When the meatballs are browned, drop them into the pan of sauce and simmer just a couple minutes.  Then serve them over a bed of rice, topped with the green onions.


Here’s the grand-girls after a run threw the hose water with Grandpa Larry in the back yard.