Glazed Breakfast Meatballs with Maple
Glazed Breakfast Meatballs with Maple combine the spicy, sweet flavors you love in one unforgettable bite! Once you try them, you’ll be making a batch every week.
These savory treats are a quick and easy breakfast side dish your family will clamor for.
Glazed Breakfast Meatballs Recipe
This recipe came from my friends, Craig and Amy Good, Good Farms, Olsburg, Ks. Amy served these unforgettable meatballs when I toured their farm a few years back as part of a Ks Farm Bureau blogger tour. I was thrilled that Amy was willing to share her recipe; she adapted it from a recipe she found in an issue of Midwest Living magazine.
Glazed Breakfast Meatballs for Breakfast or Brunch
I love taking these meatballs to any special brunch and they’re great for serving a crowd. Just like most meatball recipes, they can easily be prepared ahead of time, reheated, and then kept warm in a slow cooker set to the lowest setting.
The combination of savory pork sausage, sage, and fennel with the apples, maple syrup, and jelly makes these meatballs to die for, truly. Can’t wait for you to try them.
What to love about this recipe
- Irresistible little bites of heaven – sweet and savory at the same time.
- You won’t be able to eat just one or two….sorry, not sorry.
- Can be made ahead and reheated before serving.
Which ingredients do I need to make these stovetop meatballs for breakfast?
- Eggs
- Quick-cooking oats (instant oats)
- Appes
- Fresh sage leaves
- Fennel seeds
- Ground pork (not ground sausage)
- Apple jelly
- Pure maple syrup (not pancake syrup)
Cooking Tips for Glazed Breakfast Meatballs
- Using a small metal scoop will keep the meatballs all the same size as you are portioning them to bake. When they are all the same size (or close) it helps the meatballs to cook more evenly.
- After you make and portion out the meatballs, pop them in the freezer for about an hour, if you have time. This helps the meatballs hold their shape better when they cook.
- Line your baking sheet with a large sheet of aluminum foil for easy cleanup. To keep the meatballs contained better, I prefer to use a baking sheet that has rimmed sides.
- Glazed Breakfast Meatballs with Maple freeze very well. Spray a foil or wax-paper lined baking sheet with non-stick cooking spray, spread your uncooked meatballs out so none of them are touching, then put them in the freezer until frozen solid.
- Next, remove the frozen meatballs from baking sheet and store in your freezer in a large freezer bag. When you’re ready to bake them, simply pull the meatballs out, place them onto a foil-lined baking sheet; bake for 15-20 minutes. No need to thaw before baking them since they are fairly small in size.
- Check the internal temperature and turn if desired, cooking until insides reach 160-165 degrees and the cooking juices are clear.
- You can easily double or triple this recipe.
- If you prefer, you can bake the meatball mixture in mini muffin cups if that is more handy.
More favorite recipes to enjoy
- Cowboy Breakfast Bites
- Black Forest Ham and Egg Cups
- Glazed Cinnamon Roll French Toast
- Make-Ahead Bacon Egg and Cheese Biscuits
- Mini Pumpkin Muffin Bites
- Oh Snap! Easiest Ham and Cheddar Cheese Quiche
- Glazed Cranberry Crescents with Walnuts
Glazed Breakfast Meatballs with Maple
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
Ingredients
- 1 large egg
- 1/2 cup quick-cooking oats
- 1/2 cup very finely minced apple, peeled
- 2 teaspoon snipped fresh sage may substitute 1 teaspoon dried sage, crumbled
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound ground pork this is not the same as ground sausage
- 1/4 cup apple jelly
- 1/4 cup pure maple syrup
- fresh sage leaves, for garnishing if desired
Instructions
- Preheat oven to 400 degrees F. Line a rimmed the baking sheet with foil; coat with cooking spray and set aside.
- In a large bowl, beat egg lightly; using a large silicone spatula or spoonula, stir in the oats, apple, sage, fennel seeds, salt and pepper.1 large egg, 1/2 cup quick-cooking oats, 1/2 cup very finely minced apple, peeled, 2 teaspoon snipped fresh sage, 3/4 teaspoon fennel seeds, crushed, 1/2 teaspoon salt, 1/8 teaspoon ground black pepper
- Add pork; gently mix until all the ingredients are well combined.1 pound ground pork
- Using a small cookie scoop, portion out 36 one-inch meatballs, from the prepared pork mixture. **Using the cookie scoop really helps to keep the meatballs all the same size for more even cooking.
- Place the meatballs 1/2-inch apart on the prepared baking sheet. **If you have time, place the baking sheet of meatballs into the freezer for about 1 hour prior to baking them. This helps the meatballs hold their shape better when cooking.
- Bake the meatballs on the center oven rack of the preheated oven for 10 minutes.
- Meanwhile, in a small saucepan, heat the jelly and maple syrup over medium-low heat, whisking until the jelly is melted and the mixture is smooth.1/4 cup apple jelly, 1/4 cup pure maple syrup
- Drizzle 1/4 cup of the jelly mixture over the baked meatballs, lightly tossing to coat, then bake the meatballs 5 minutes longer.
- Transfer the warm meatballs to a serving platter; drizzle with the remaining warm jelly mixture.
- Garnish with fresh sage and sprinkle with a small amount of coarse sea salt, if desired, before serving.fresh sage leaves, for garnishing
Nutrition
Thanks for visiting! I hope you return soon for more yummy recipes for your family.
We love hearing from our readers and followers, so leave us a comment if you’d like. If you don’t hear back from us shortly, know that we may not have seen your comment. Feel free to reach out to us by email: ChefAlli@ChefAlli.com.
Let’s Get You Cookin’,
Chef Alli
Please Note: We do use referral and affiliate links here for products and services that Chef Alli loves and recommends. I may receive a small compensation when you use these links. This really helps me keep my recipe blog moving forward. Thank you so much!