By Chef Alli

Amy’s Maple-Apple-Glazed Breakfast Meatballs

maple apple glazed breakfast meatballs



  • 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.

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  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to