These gluten-free and dairy-free apple jalapeño meatballs in an apple cider glaze are the perfect combination of sweet and spicy! And did I mention they're ready in less than 30 minutes? What more could you want in a gluten-free appetizer?
1-2LA MORENA® Whole Jalapeños - from a 7 oz. jar, chopped finely
1cupgrated or chopped apple - about 1/2 large honey crisp apple
1/2tspground black pepper
1/2tspsalt
2tbspolive oil or avocado oil
2tbspcoconut flour or almond flour
1tbspchopped fresh cilantro
For the Glaze:
1cupapple cider
2tspcornstarch
1tbspmaple syrup
pinchof salt
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Instructions
Preheat oven to 400F. Line two baking sheets with aluminum foil and set aside.
In a large bowl, mix together ground turkey, chopped LA MORENA® Whole Jalapeños, chopped apple, black pepper, salt, oil, coconut flour and cilantro. Mix until combined.
Roll meat into about 24 tablespoon sized balls and place on baking sheets.
Bake at 400F for 13-18 minutes, until meatballs are cooked through and reach an internal temperature of 165F. Start checking at about 12 minutes as oven times may vary.
While the meatballs are cooking, make the glaze. Add 1 cup of apple cider to a medium sauce pan. While the cider is still cold, whisk in the cornstarch (if you add it while hot, it will clump together). Add in the maple syrup and salt. Bring to a boil and let cook for a few minutes, until it starts to thicken. Then reduce heat and cook an additional 5 minutes. Remove from heat.
When the meatballs are done, remove from the oven and then toss in the apple cider glaze. Top with fresh cilantro for serving if you wish.