Makes 12-14 large meatballs; serves 6. Meatballs (without the glaze) can be made ahead and frozen.
For the meatballs:
1-1/4 lb ground turkey (93% fat-free)
1/2 cup plain nonfat Greek yogurt
1/2 cup panko bread crumbs
1 large egg
1/4 tsp kosher salt
1/2 tsp fresh black pepper
1 tsp maple sugar or maple pepper
For the glaze:
4 strips of center-cut bacon
1 cup maple syrup
6 oz + 3 Tbsp nonalcoholic beer, divided
Pinch of kosher salt
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
In a large mixing bowl, combine all ingredients for the meatballs. Use your very clean hands to mix the ingredients, making sure the seasonings are well distribute. Do not overmix.
Arrange the meatballs on the prepared baking sheet.
Bake for 18-20 minutes, until lightly browned.
While the meatballs are making, make the glaze: In a small nonstick frying pan, cook the bacon until it is browned but not over-crisp. Remove from pan and set aside. When it's cool enough to handle, chop the bacon roughly.
In a deep-sided frying pan, wok or sauce pan, combine the maple syrup, 6 ounces of beer, and salt over medium heat. When the mixture begins to boil, stir frequently to keep it from boiling over as the water releases. Keep stirring, and the glaze will turn darker. When it gets to be the color of cappuccino, and has reduced quite a bit, remove it from the heat, and add the chopped bacon.
Immediately the mixture will begin to set (just like making candy). Off the heat, stir in the remaining 3 tablespoons of beer, to loosen the glaze again.
When the meatballs are cooked, set them on a serving dish. Pour the glaze over. Allow the meatballs to sit for 5 minutes; use a spoon to glaze them with the accumulated liquid in the platter.
Serve warm, with a couple of fried eggs.