# Components:
→ Chicken Meatballs
01 - 1 lb ground chicken
02 - 1/2 cup breadcrumbs (gluten-free optional)
03 - 1 large egg
04 - 1/4 cup grated onion
05 - 2 garlic cloves, minced
06 - 2 tbsp fresh parsley, chopped
07 - 1/2 tsp dried thyme
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Apple Cider Glaze
10 - 1 cup apple cider
11 - 2 tbsp apple cider vinegar
12 - 2 tbsp honey
13 - 1 tbsp Dijon mustard
14 - 1 tbsp butter
15 - 1/2 tsp cornstarch mixed with 1 tbsp water (slurry)
16 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with foil.
02 - In a large bowl, mix ground chicken, breadcrumbs, egg, grated onion, minced garlic, chopped parsley, dried thyme, salt, and black pepper until just combined.
03 - With damp hands, shape mixture into 1.5-inch meatballs and arrange evenly on prepared baking sheet.
04 - Bake for 16 to 18 minutes until golden and internal temperature reaches 165°F.
05 - In a saucepan over medium heat, combine apple cider, apple cider vinegar, honey, Dijon mustard, and butter. Bring to a simmer and reduce volume by half, about 8 to 10 minutes.
06 - Add cornstarch slurry to the simmering glaze and stir until thickened, approximately 1 to 2 minutes. Season with salt and pepper to taste.
07 - Transfer baked meatballs to the saucepan or a skillet. Pour glaze over meatballs and toss gently to coat. Simmer for 2 to 3 minutes.
08 - Serve hot, garnished with additional chopped parsley if desired.
