Ingredients for Tangy Maple Meatballs
- 1 lb ground beef
- 1 lb ground pork
- Onion
- Egg
- Dried Parsley Flakes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Cornstarch
- Dry Mustard
- 2 tablespoons balsamic vinegar
- 1/2 cup pure maple syrup
- Water
- 1/2 cup breadcrumbs
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
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How to Make Tangy Maple Meatballs
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine ground beef, ground pork, breadcrumbs, maple syrup, Dijon mustard, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Gently mix until just combined, being careful not to overmix.
- Roll the meat mixture into 1-inch meatballs.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until the meatballs are cooked through and browned.
- While the meatballs are baking, whisk together the maple syrup, balsamic vinegar, and Dijon mustard in a small bowl to make the glaze.
- During the last 5 minutes of baking, brush the meatballs with the maple-balsamic glaze.
- Serve the Tangy Maple Meatballs hot, perhaps over pasta, rice, or mashed potatoes. Garnish with fresh parsley or chives (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
98g
Fat
40g
Carbs
10g
