Prep: 1. Chop 1/2 tablespoon rosemary 2. Mince garlic. Make: 1. Combine turkey, chopped rosemary, garlic, salt, pepper, and egg in a medium bowl. 2. Roll into about 1″ balls. 3. Brown meatballs in a small amount of olive oil in a medium nonstick saute pan until cooked through, about 10 minutes total, rotating while cooking. 4. Meanwhile, in a small saucepan, combine the cider, bourbon, and 3 sprigs of rosemary and cook on high heat for about 10 minutes or until the glaze is shiny and slightly thickened. 5. 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. 6. Serve.
You can also bake these in the oven at 375 for about 10 minutes if you prefer.