Maple Glazed Meatballs Recipes

MAPLE MUSTARD-GLAZED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground beef, oats, egg, onion, apple, cream, maple syrup, thyme, salt, pepper, and garlic in a bowl; mix until well combined. Roll beef mixture into 1-inch meatballs.
• Stir together 4 tablespoons maple syrup and mustard in a small bowl and brush meatballs with the glaze.
• Bake in the preheated oven for 20 minutes. Turn meatballs over and baste with glaze. Bake until cooked through, about 10 minutes more. Serve immediately.

PARTY MEATBALLS WITH MAPLE GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
• Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened, about 2 minutes. Add garlic and cook until fragrant, 1 minute more. Remove from heat.
• Combine Italian sausage, ground beef, bread crumbs, cooked bacon, egg, salt, pepper, and the contents of the skillet in a bowl. Using your fingers, combine ingredients until they are well mixed. Form into about 14 meatballs, 2 inches in diameter, and place on the prepared sheet pan.
• Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• While the meatballs are baking, make the glaze. Combine water, maple syrup, soup base, and cayenne pepper in a 10-inch, nonstick skillet over medium high heat. Bring to a boil and reduce heat slightly. Boil until reduced by half, 8 to 10 minutes.
• Remove glaze from heat and allow to cool. Use a rubber spatula to scrape down any syrup that clings to the sides of the skillet, and stir back into the glaze.
• Place meatballs in a serving dish and drizzle glaze over each meatball. Top with cooked, crumbled bacon and serve warm with toothpicks.

MAPLE-GLAZED MEATBALLS

Steps:

• Combine ketchup, maple syrup, soy sauce, tapioca, allspice, and dry mustard in a slow-cooker. Carefully stir meatballs and pineapple chunks into ketchup mixture. Cover and cook on low for five to six hours.
• Stir before serving. Serve warm with cocktail picks, if desired.
• NOTE:
• For a quick main dish, serve meatballs over hot cooked rice.

GLAZED MEATBALLS

Steps:

• In a large bowl, combine eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until cooked through; drain., In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally.

HONEY-GARLIC GLAZED MEATBALLS

Steps:

• In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink., Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes.

MAPLE-GLAZED MEATBALLS

Steps:

• Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in slow cooker.
• Carefully stir meatballs and pineapple chunks into ketchup mixture.
• Cover; cook on LOW 5 to 6 hours.
• Stir before serving.
• Serve with cocktail picks.

MAPLE GLAZED PORK MEATBALLS

Steps:

• To make meatballs: Line a baking sheet with foil.
• Heat oil in a large skillet over medium heat. Add onion. Cook until translucent, 7 to 10 minutes. Stir in apples, ginger and garlic. Cook 1 to 2 minutes. Remove from heat. Cool.
• In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt and black pepper. Add onion mixture. Mix with your hands until uniform. Roll by tablespoonfuls into 1-inch balls. Arrange on prepared sheet. Refrigerate 30 minutes.
• Preheat oven to 400 degrees.
• To make glaze: Whisk together maple syrup, tomato paste, apple juice and vinegar in a small saucepan. Bring to a simmer. Cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Remove from heat. Cool slightly.
• Brush meatballs with half of glaze. Bake 10 minutes. Brush with remaining glaze. Bake 5 to 10 minutes longer or until cooked through. Serve warm.

MAPLE-GLAZED BBQ MEATBALLS

Steps:

• 1. Heat oven to 400°. Spray rectangular pan, 13 X 9 X 2 inches, with cooking spray. Mix turkey, egg whites, onion, bread crumbs, milk, salt and pepper. Shape mixture into 1-inch balls. Arrange meatballs, sides not touching, in pan. 2. Bake uncovered 15 to 20 minutes or until turkey is no longer pink. Heat barbecue sauce and syrup in 1-quart saucepan, stirring occasionally, until hot. 3. Place meatballs in chafing dish or serving dish. Pour sauce mixture over meatballs, or serve it on the side for dipping. NUTRITION INFORMATION 1 Appetizer Calories 35 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 10mg Sodium 135mg Carbohydrate 4g (Dietary Fiber 0g) Protein 3g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1/2 Very Lean Meat, 1/2 VegetableFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MAPLE-GLAZED BREAKFAST MEATBALLS

Steps:

• Heat oven to 400° F. Line a rimmed cookie sheet with foil; spray with cooking spray.
• 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.
• Bake about 10 minutes or until no longer pink in center (160° F).
• Meanwhile, in small bowl, stir Glaze ingredients until well combined.
• Brush meatballs with half of the glaze; bake 3 minutes longer. Drizzle remaining glaze over meatballs just before serving.