By Chef Alli

Maple-Apple-Glazed Breakfast Meatballs

Maple-Apple-Glazed 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 fenel 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
  • Sea salt


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 and covered in the refrigerator for up to 4 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.

These meatballs can be served anytime.  I fell in love with them when visiting my friends, Amy and Graig Good, of Good Farms in Olsburg.  This recipe is a keeper!

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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