Glazed Breakfast Meatballs with Maple combine delicious sweet and savory flavors 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.
1/2cupvery finely minced red-skinned cooking apple
2tsp.snipped fresh sage
3/4tsp.fennel seeds, crushed
1/8tsp.ground black pepper
1lb.ground pork (not ground sausage)
1/4cuppure maple syrup
fresh sage leaves, for garnishing
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. 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.