Apple Cider Chicken Meatballs

Tender ground chicken meatballs simmered in a glossy apple cider, Dijon, and sage glaze for an easy stovetop dinner ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb ground chicken
• 1 large egg
• 0.333 cup plain breadcrumbs
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 cup apple cider
• 1 tablespoon dijon mustard
• 1 teaspoon dried sage
• 1 tablespoon olive oil

Cooking instructions

1. Combine the ground chicken, egg, breadcrumbs, salt, and pepper in a bowl. Mix gently until just combined, then shape into 16 meatballs. (about 5 min)
2. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes. (about 8 min) — Medium heat
3. Pour in the apple cider, Dijon mustard, and sage. Stir around the meatballs, scraping up any browned bits. (about 2 min) — Medium heat
4. Cover and simmer until the meatballs reach 165°F in the center, about 8 to 10 minutes. (about 10 min) — Gentle simmer
5. Transfer the meatballs briefly to a plate. Simmer the cider mixture uncovered until reduced to a lightly thickened glaze, about 3 minutes. (about 3 min) — Medium heat
6. Return the meatballs to the skillet and toss gently in the hot glaze. (about 1 min) — Low heat