Apple Cider Teriyaki Meatballs

That's a whole lotta meatballs right there. Which makes this the ultimate party appetizer - a huge tray of glossy, tender meatballs, swimming in a glaze of apple cider-based teriyaki sauce. Imagine those flavors - all the goodness of teriyaki (soy, sesame, garlic, onion, smoke, honey), kicked up with spicy apple cider. Freakin' awesome.

Truth is, I tripled the recipe below - so you don't actually have to make this many meatballs. I was having a huge party, so it made sense. If you're having a smaller gathering, or just want to serve these for dinner, make the meatballs as follows. If you're hosting 30+ people, triple the recipe as I did!

Want to prep ahead? The meatballs can be assembled and roasted up to 24 hours in advance. Cover them with plastic and refrigerate until you're ready to finish the dish. When you're ready to complete the recipe, make the sauce and add the meatballs as instructed.

Apple Cider Teriyaki Meatballs

1 1/2 pounds lean ground beef
2 teaspoons dried cilantro, divided
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
1/2 teaspoon ground ginger, divided
Salt and ground black pepper
1 1/2 cups apple cider
1/4 cup ketchup
3 tablespoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon sesame oil
1 teaspoon liquid smoke
1 teaspoon cider vinegar
1 teaspoon honey
1/4 cup water
1 tablespoon cornstarch

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef, 1 teaspoon of the cilantro, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the garlic powder, 1/4 teaspoon of the ginger, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into about 18-20 meatballs. Transfer the meatballs to the prepared pan and roast for 18 to 20 minutes, until browned and cooked through.
To make the sauce, in a large skillet or saucepan, whisk together the apple cider, ketchup, soy sauce, Worcestershire sauce, sesame oil, liquid smoke, cider vinegar, honey, and remaining onion powder, garlic powder, and ginger. Set the pan over medium-high heat and bring to a simmer. Reduce the heat to low and simmer for 10 minutes.
Dissolve the cornstarch in the water and add the mixture to the pan. Simmer for 1 minute, until the sauce thickens. Add the meatballs to the sauce and simmer for 1 to 2 minutes to heat through. Season to taste with salt and pepper and serve.

Serves 4-6