Maple-Glazed Breakfast Meatballs

Maple Glazed Breakfast Meatballs

After 34 years of raising livestock, Craig and Amy Good know their pork! Which is why I know you’re going to love this recipe. At their farm in Olsburg, KS, the Goods specialize in raising the highest quality pigs in a healthy, more traditional environment, leaving fine chefs and their clientele all over the country with their mouths watering. When I had the privilege of visiting the Good Farm, Amy left our mouths watering with these delicious “Maple Glazed Breakfast Meatballs”. Try them out and let’s have a competition to see who can polish off a platter first… I’ll bet they won’t last long!


Craig and Amy Good

This recipe is courtesy of the Craig and Amy Good Farm, October 2014. I visited their farm as part of a Ks Ag blogger tour sponsored by Kansas Farm Bureau and Kansas Soybean Commission.

Maple Glazed Breakfast Meatballs

1 egg, beaten
1/2 cup quick oats
1/2 cup finely diced apple
2 tsp. snipped fresh sage (or substitute 1/2 tsp. dried crumbled sage)
3/4 tsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper, to taste
1 lb. ground pork
1/4 cup apple jelly
1/4 cup pure maple syrup
Fresh sage, for garnish
Kosher salt or sea salt, for garnish
Line a rimmed baking sheet with foil; spray with cooking spray.
In a large mixing bowl, combine egg, oats, apple, sage, and fennel seeds; season to taste with salt and pepper.
Add pork to oat/apple mixture and combine well, using your hands to gently combine, if needed.
Shape mixture into approx. 40 one-inch meatballs. Place meatballs onto prepared baking sheet, 1/2-inch apart. (At this point, meatballs can be refrigerated for up to four hours or frozen. Once frozen, remove meatballs from baking sheet and store in a freezer bag or freezer container.)
Bake meatballs, uncovered, on middle rack of preheated 400 degree F. oven for 10-12 minutes, or until cooked throughout.
In a small saucepan, heat jelly and maple syrup over medium low heat, whisking until jelly is melted and mixture is smooth. Drizzle 1/4 cup of the jelly mixture over the baked meatballs, lightly tossing to coat, then bake meatballs 2 minutes longer.
Transfer meatballs to serving platter and drizzle with the remaining jelly mixture. Garnish with fresh sage and sprinkle with a small amount of kosher salt or sea salt, if desired.Maple Glaze
They’re called “breakfast” meatballs, but I promise that if you choose to serve these as an appetizer instead of at the breakfast hour, no one will EVER complain!!

Now You’re Cookin’,
Chef Alli

**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning in July 2015.  Special thanks to the ranchers and farmers of Kansas Farm Bureau for making this segment possible.

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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