By Chef Alli
- 1 egg
- 1/2 cup quick-cooking oats
- 1/2 cup finely chopped red-skinned cooking apple
- 2 teaspoons snipped fresh sage
- 3/4 teaspoon fennel seeds, crushed
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 pound of ground pork (not sausage)
- 1/4 cup apple jelly
- 1/4 cup pure maple syrup
- Fresh sage for garnish
Line a 15x10x1 inch baking pan with foil; coat with cooking spray. Set aside. In a large bowl, beat egg lightly. Stir in oats, apple, sage, fennel seeds, salt and pepper. Add pork; mix until combined.
Shape mixture into forty 1-inch meatballs. Place meatballs 1/2 inch apart in prepared baking pan. (At this point, meatballs can be stored, covered, in the refrigerator for up to four hours.) Bake meatballs on the middle rack of a 400 degree oven for 10 minutes, or until cooked throughout.
In a small saucepan, heat jelly and maple syrup over medium-low heat, whisking until jelly is melted and mixture is smooth. Drizzle 1/4 cup of the jelly mixture over the baked meatballs, lightly toss to coat, and bake meatballs two minutes more. Transfer meatballs to a serving platter and drizzle with the remaining glaze. Garnish with fresh sage, then sprinkle with a small amount of coarse sea salt or kosher salt.
Recipe from Amy Good, Olsburg, Ks.