The best part of breakfast is the moment when the maple syrup begins to seep into the sausage on the other side of your plate. Clearly pork and maple syrup were meant to be, so we put them together in what may be the perfect meatball.
Ingredients
For Meatballs
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 1 small Granny Smith apple, peeled, cored, and finely diced (about 1 cup diced)
- 1 tablespoon grated or finely minced ginger (from a 1-inch piece)
- 2 garlic cloves, minced
- 1 pound ground pork
- 1 large egg
- 0.5 cup unseasoned breadcrumbs
- 0.25 cup milk
- 2 tablespoons pure maple syrup
- 1 teaspoon ground fennel seeds
- 0.25 teaspoon crushed red pepper flakes
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- For Glaze
- 2 tablespoons pure maple syrup
- 2 teaspoons tomato paste
- 0.5 cup apple juice
- 2 teaspoons cider vinegar
How to Make It
- Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, 7 to 10 minutes. Stir in apples, ginger, and garlic and cook for 1 to 2 minutes more. Remove from heat and let cool to lukewarm.
- In a large bowl, combine pork, egg, breadcrumbs, milk, maple syrup, fennel, red pepper flakes, salt, and black pepper. Add lukewarm onion mixture and stir or mix with your hands until uniform. Roll by the tablespoon into 1-inch balls and arrange on a foil-lined baking sheet. Refrigerate for at least 30 minutes, or until set.
- Preheat oven to 400°F. To prepare glaze, whisk together maple syrup, tomato paste, apple juice, and vinegar in a small saucepan. Bring to a simmer and cook over medium heat, stirring occasionally, until reduced by half, about 5 to 7 minutes. Transfer to a heat-proof bowl and let cool slightly.
- Brush meatballs with half of the glaze and bake for 10 minutes. Remove from oven and brush with the remaining glaze. Bake for an additional 5 to 7 minutes, or until the internal temperature reaches 160°F. Serve warm.
