1teaspoonchili powder (chilli powder in British English)
1tablespoonapple cider vinegar
1tablespoonapple cider
1tablespoongreen onions (scallions or green shallots) - chopped
1teaspoonbrown sugar
Cider Glaze Ingredients
1 ½cupsapple cider
1 ½tablespoonsapple cider vinegar
1tablespooncornstarch
1tablespoonhoney mustard
1tablespoonhoney
1teaspoonpaprika
½teaspoonsalt
Instructions
Preheat the oven to 350 degrees Fahrenheit, then grease two medium baking sheets with oil spray
In your mixing bowl, add meatball ingredients and mix thoroughly with hands until well-combined.
Roll out tablespoon-sized balls and place them onto the baking sheets.
Bake for 25 to 35 minutes, remove about 10 minutes before the timer is up to pour some of the glaze on and then resume baking until cooked entirely and brown all the way through.
Glaze Instructions
In a mixing bowl, pour in all ingredients except for the cornstarch and whisk well.
Over medium heat, pour the mixture into a small saucepan. Add the cornstarch and bring the mixture to a boil, frequently stirring, for about 5 to 7 minutes.
Remove the glaze from heat and pour half of the mixture over the meatballs and save half of the mixture to pour after the meatballs are done cooking.