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 are a quick and easy breakfast side dish your family will clamor for.
Glazed Breakfast Meatballs RecipeÂ
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.
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What to love about this recipe Â
- 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?Â
- Eggs
- Quick-cooking oats (instant oats)
- Appes
- Fresh sage leaves
- Fennel seeds
- Ground pork (not 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 enjoyÂ
- Cowboy Breakfast Bites
- Black Forest Ham and Egg Cups
- Glazed Cinnamon Roll French Toast
- Make-Ahead Bacon Egg and Cheese BiscuitsÂ
- Mini Pumpkin Muffin BitesÂ
- Oh Snap! Easiest Ham and Cheddar Cheese QuicheÂ
- Glazed Cranberry Crescents with WalnutsÂ
Glazed Breakfast Meatballs with Maple
Ingredients
- 1 egg
- 1/2 cup quick-cooking oats
- 1/2 cup very finely minced red-skinned cooking apple
- 2 tsp. snipped fresh sage
- 3/4 tsp. fennel seeds, crushed
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1 lb. ground pork (not ground sausage)
- 1/4 cup apple jelly
- 1/4 cup pure maple syrup
- fresh sage leaves, for garnishing
Instructions
- Preheat oven to 400 degrees F. Line a rimmed the baking sheet with foil; coat with cooking spray and set aside.Â
- 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. Add pork; gently mix until combined.
- Portion 36 1-inch meatballs, from the prepared pork mixture, using a cookie dough scoop. **This helps 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 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. Drizzle 1/4 cup of the jelly mixture over the baked meatballs, lightly tossing to coat, then bake the meatballs 2 minutes longer.
- Transfer the warm meatballs to a serving platter; drizzle with the remaining jelly mixture. Garnish with fresh sage and sprinkle with a small amount of coarse sea salt, if desired, before serving.
Nutrition
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