Glazed Breakfast Meatballs with Maple

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

Glazed Breakfast Meatballs with Maple

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