This recipe came from my friends, Craig and Amy Good, Good Farms, Olsburg, Ks. Amy served these meatballs when I toured their farm a few years back as part of a Ks Farm Bureau blogger tour. These meatballs are unforgettable so I emailed Amy right away, hoping she would share her recipe, which she did, telling me the recipe originated from an issue of Midwest Living magazine.
Maple Apple Glazed Breakfast Meatballs
1/2 cup quick-cooking oats
1/2 cup very finely minced red-skinned cooking apple
2 tsp. snipped fresh sage
3/4 tsp. fennel seeds, crushed
1/2 tsp. salt
1/8 tsp. ground black pepper
1 lb.ground pork (not sausage)
1/4 cup apple jelly
1/4 cup pure maple syrup
Fresh sage, for garnish
Sea Salt, if desired
Preheat oven to 400 degrees F. Line a 15x10x1 inch baking sheet with foil; coat with
cooking spray and set aside. In a large bowl, beat egg lightly; stir in oats, apple, sage, fennel seeds, salt and pepper. Add pork; gently mix until combined.
Shape mixture into forty 1-inch meatballs. Place meatballs 1/2 inch apart on prepared baking sheet. (At this point, meatballs can be stored, covered, in the refrigerator for up to 4 hours, or frozen for use later.) Bake meatballs on the middle rack of oven for 10 minutes.
Meanwhile, 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, then bake meatballs 2 minutes longer. Transfer meatballs to a serving platter and drizzle with the remaining jelly mixture. Garnish with fresh sage and sprinkle with a small amount of coarse sea salt if desired.