Maple-Glazed Breakfast Meatballs

• Meat

  • 1 lb Ground pork

• Produce

  • 1/2 cup Apple, tart sweet
  • 2 tsp Sage, fresh leaves
  • 1 Shallot

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Apple butter
  • 1 tbsp Dijon mustard
  • 1/4 cup Maple syrup, real

• Baking & Spices

  • 3/4 tsp Fennel seed
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1 slice Whole wheat bread

Found on bettycrocker.com

Description

Ingredients

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

Directions

• 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.

Nutrition