Best Maple Mustard Glazed Meatballs Recipes

MAPLE MUSTARD-GLAZED MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground beef, oats, egg, onion, apple, cream, maple syrup, thyme, salt, pepper, and garlic in a bowl; mix until well combined. Roll beef mixture into 1-inch meatballs.
• Stir together 4 tablespoons maple syrup and mustard in a small bowl and brush meatballs with the glaze.
• Bake in the preheated oven for 20 minutes. Turn meatballs over and baste with glaze. Bake until cooked through, about 10 minutes more. Serve immediately.

PARTY MEATBALLS WITH MAPLE GLAZE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
• Heat olive oil in a 10-inch nonstick skillet over medium heat and cook onion until softened, about 2 minutes. Add garlic and cook until fragrant, 1 minute more. Remove from heat.
• Combine Italian sausage, ground beef, bread crumbs, cooked bacon, egg, salt, pepper, and the contents of the skillet in a bowl. Using your fingers, combine ingredients until they are well mixed. Form into about 14 meatballs, 2 inches in diameter, and place on the prepared sheet pan.
• Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• While the meatballs are baking, make the glaze. Combine water, maple syrup, soup base, and cayenne pepper in a 10-inch, nonstick skillet over medium high heat. Bring to a boil and reduce heat slightly. Boil until reduced by half, 8 to 10 minutes.
• Remove glaze from heat and allow to cool. Use a rubber spatula to scrape down any syrup that clings to the sides of the skillet, and stir back into the glaze.
• Place meatballs in a serving dish and drizzle glaze over each meatball. Top with cooked, crumbled bacon and serve warm with toothpicks.

MAPLE GLAZED MEATBALLS

Steps:

• 1. Combine ketchup maple syrup soy sauce tapioca allspice and mustard in 4 1/2 quart crockpot, slow cooker.
• 2. Carefully stir meatballs and pineapple chunks into ketchup mixture
• 3. Cover, cook on LOW 5 to 6 hours. Stir before serving. Serve warm, insert cocktail picks if desired

MAPLE-GLAZED MEATBALLS

Steps:

• Combine ketchup, maple syrup, soy sauce, tapioca, allspice and mustard in slow cooker.
• Carefully stir meatballs and pineapple chunks into ketchup mixture.
• Cover; cook on LOW 5 to 6 hours.
• Stir before serving.
• Serve with cocktail picks.

MAPLE-GLAZED BREAKFAST MEATBALLS

Steps:

• Heat oven to 400° F. Line a rimmed cookie sheet with foil; spray with cooking spray.
• In large bowl, stir Meatball ingredients with wooden spoon or your hands until well combined. Shape mixture into 36 to 40 (1-inch) meatballs; place 1 inch apart on cookie sheet.
• Bake about 10 minutes or until no longer pink in center (160° F).
• Meanwhile, in small bowl, stir Glaze ingredients until well combined.
• Brush meatballs with half of the glaze; bake 3 minutes longer. Drizzle remaining glaze over meatballs just before serving.

GLAZED MEATBALLS

Steps:

• In a large bowl, combine eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until cooked through; drain., In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally.