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Maple-Glazed Breakfast Meatballs

  • Prep 20 min
  • Total 30 min
  • Servings 6
  • Pinterest
    1K
  • Print
    1K
  • Save
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Wow your brunch guests with savory-sweet breakfast meatballs. MORE + LESS -

Stephanie Wise
May 7, 2015

Ingredients

Meatballs

1
slice whole wheat bread, toasted, crushed to fine crumbs in food processor
1
lb ground pork
1/2
cup finely chopped tart-sweet apple (Pink Lady or Honeycrisp)
2
teaspoons chopped fresh sage leaves
3/4
teaspoon fennel seed, crushed
1/2
teaspoon salt
1/4
teaspoon pepper
1
egg
1
shallot, finely chopped

Glaze

1/4
cup apple butter
1/4
cup real maple syrup
1
tablespoon Dijon mustard

Steps

Hide Images
  • 1
    Heat oven to 400° F. Line a rimmed cookie sheet with foil; spray with cooking spray.
  • 2
    In large bowl, stir Meatball ingredients with wooden spoon or your hands until well combined. Shape mixture into 36 to 40 (1-inch) meatballs; place 1 inch apart on cookie sheet.
  • 3
    Bake about 10 minutes or until no longer pink in center (160° F).
  • 4
    Meanwhile, in small bowl, stir Glaze ingredients until well combined.
  • 5
    Brush meatballs with half of the glaze; bake 3 minutes longer. Drizzle remaining glaze over meatballs just before serving.

Expert Tips

Meatballs can be make up to 4 hours in advance. Just shape meatballs and place on cookie sheet; cover and refrigerate up to 4 hours. Then proceed with recipe as directed.

Baked meatballs can be frozen. Bake and cool; freeze in airtight containers up to 3 months. Reheat and glaze just before serving.

Nutrition Information

No nutrition information available for this recipe

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