After 34 years of raising livestock, Craig and Amy Good know their pork! Which is why I know you’re going to love this recipe. At their farm in Olsburg, KS, the Goods specialize in raising the highest quality pigs in a healthy, more traditional environment, leaving fine chefs and their clientele all over the country with their mouths watering. When I had the privilege of visiting the Good Farm, Amy left our mouths watering with these delicious “Maple Glazed Breakfast Meatballs”. Try them out and let’s have a competition to see who can polish off a platter first… I’ll bet they won’t last long!
Maple Glazed Breakfast Meatballs
1 egg, beaten
1/2 cup quick oats
1/2 cup finely diced apple
2 tsp. snipped fresh sage (or substitute 1/2 tsp. dried crumbled sage)
3/4 tsp. fennel seeds, crushed
Kosher salt and freshly ground black pepper, to taste
1 lb. ground pork
1/4 cup apple jelly
1/4 cup pure maple syrup
Fresh sage, for garnish
Kosher salt or sea salt, for garnish
Line a rimmed baking sheet with foil; spray with cooking spray.
In a large mixing bowl, combine egg, oats, apple, sage, and fennel seeds; season to taste with salt and pepper.
Add pork to oat/apple mixture and combine well, using your hands to gently combine, if needed.
Shape mixture into approx. 40 one-inch meatballs. Place meatballs onto prepared baking sheet, 1/2-inch apart. (At this point, meatballs can be refrigerated for up to four hours or frozen. Once frozen, remove meatballs from baking sheet and store in a freezer bag or freezer container.)
Bake meatballs, uncovered, on middle rack of preheated 400 degree F. oven for 10-12 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 tossing to coat, then bake meatballs 2 minutes longer.
Transfer meatballs to serving platter and drizzle with the remaining jelly mixture. Garnish with fresh sage and sprinkle with a small amount of kosher salt or sea salt, if desired.
They’re called “breakfast” meatballs, but I promise that if you choose to serve these as an appetizer instead of at the breakfast hour, no one will EVER complain!!
Now You’re Cookin’,
**This recipe was part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning in July 2015. Special thanks to the ranchers and farmers of Kansas Farm Bureau for making this segment possible.