Apple Cider Glazed Meatballs
August 20, 2025
Fall flavors meet party food in this cider-glazed favorite
These Apple Cider Glazed Meatballs are the ultimate fall party food—sweet, tangy, and loaded with warm, seasonal flavor. The apple cider glaze gives everyday meatballs an autumn twist that works for game day, holiday parties, or casual get-togethers. Simmered low and slow, these sticky, savory bites are pure fall comfort.
Why You’ll Love This Recipe
- Sticky, sweet, and savory meatballs made with an apple cider glaze
- Easy to make using frozen or homemade meatballs
- Perfect appetizer for fall parties, game day, or Thanksgiving
- Simmered until tender and glazed for maximum flavor
- A fun seasonal twist on a classic meatball recipe
- Great served with toothpicks, skewers, or sliced apples
- Warm spices and tangy cider give it perfect autumn flavor
Ingredient Notes
- Apple Cider: Use real apple cider (not apple juice) for the best rich, spiced flavor. Fresh-pressed or refrigerated varieties work great.
- Frozen Meatballs: Homestyle meatballs hold up best to simmering. You can also use turkey or plant-based if preferred.
- Dijon Mustard: Adds a subtle tang that balances the sweetness of the cider and brown sugar.
- Apple Cider Vinegar: Enhances the apple flavor and gives the glaze a nice kick.
- Cornstarch Slurry: Helps thicken the glaze to coat the meatballs beautifully—don’t skip it!
- Cinnamon: Just a touch adds warmth and fall depth without overwhelming the dish.
Before You Make
Do I need to thaw the frozen meatballs first?
Nope! You can add them straight from the freezer. They’ll heat through as they simmer in the glaze.
Can I use homemade meatballs instead?
Yes, just make sure they’re fully cooked before simmering in the glaze. This recipe works well with beef, turkey, or even plant-based meatballs.
Can I make these ahead of time?
Yes, you can make the glaze and store it separately, or keep the entire dish warm in a slow cooker on low until serving.
Apple Cider Glazed Meatballs
Ingredients
- 1 bag (26 oz) frozen homestyle meatballs (or homemade)
- 1 ½ cups apple cider
- ¼ cup brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch + 1 tablespoon water (slurry)
Instructions
- In a saucepan, whisk together apple cider, brown sugar, Dijon, vinegar, soy sauce, and cinnamon.
- Bring to a boil. Lower the heat and simmer for 5 minutes.
- Stir in the cornstarch slurry and cook until thickened.
- Add frozen meatballs to a slow cooker or large pan, then pour the glaze over top.
- Simmer on low heat for 1–2 hours, stirring occasionally until meatballs are heated through and glazed.
- Garnish with chopped parsley and serve with mini skewers or apple slices.
FAQ
What’s the difference between apple cider and apple juice in this recipe?
Apple cider is less filtered and has a deeper, more complex flavor. Apple juice will work in a pinch but won’t have the same rich, fall taste.
How do I thicken the glaze if it’s too runny?
Make sure to use the cornstarch slurry and simmer until it coats the back of a spoon. You can add an extra teaspoon of cornstarch mixed with water if needed.
Can I serve these cold or at room temperature?
They’re best served warm, but they’ll still taste great at room temp for parties or potlucks.
What should I serve with these meatballs?
They pair well with sliced apples, sharp cheese cubes, or on mini rolls for sliders.
Can I double the recipe?
Yes—just double all ingredients and make sure your pot or slow cooker is large enough to hold everything without overcrowding.
Sprinkle of Fun
Host an autumn-themed appetizer party. Ask each guest to bring their favorite appetizer featuring fall flavors like apple, pumpkin, or spice. Serve everything buffet-style with mini labels, and pair the spread with a fall wine like spiced red, apple cider sangria, or a crisp Chardonnay. It’s a cozy, low-stress way to celebrate the season and discover new recipes to love.
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