Makes 18 meatballs
For the meatballs:
1 lb ground turkey
1/2 Tbl fresh sage, chopped
1/2 Tbl fresh rosemary, chopped
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1/2 Tbl dried onion flakes
1 egg
For the glaze:
1 1/2 cups cider
1/4 cup bourbon
3″ sprig rosemary
Combine all of the meatball ingredients in a medium bowl. Roll into about 1″ balls. They should be cocktail sized. You can bake these for about 10 minutes at 375 degrees (F), or brown them in a small amount of olive oil in a medium nonstick saute pan until cooked through. Meanwhile, in a small saucepan, combine the glaze ingredients and cook on high heat for about 10 minutes or until the glaze is shiny and slightly thickened.
Add the cooked meatballs to the glaze and toss to coat thoroughly. Let them sit for about five minutes to absorb the glaze before eating. Serve with toothpicks – or if you really want to get fancy, you can use 2″ rosemary twigs trimmed to have just a little sprig on top – just push one into each meatball and serve on a platter. Adorable and delicious!
