Tangy Maple Meatballs
Transform your next meal or gathering with these irresistible Tangy Maple Meatballs—sweet, savory, and loaded with flavor! This recipe combines ground beef and pork with simple pantry staples like breadcrumbs and spices for tender, perfectly baked meatballs. The real magic, though, lies in the homemade glaze—a luscious blend of rich maple syrup, tangy apple cider vinegar, Dijon mustard, and soy sauce that’s simmered to create a glossy, flavor-packed coating. Ready in under an hour, these meatballs are perfect as a crowd-pleasing appetizer or served over fluffy rice or creamy mashed potatoes for a hearty main dish. Perfect for weeknights or special occasions, these meatballs deliver a balanced, tangy-sweet punch in every bite. Keywords: tangy maple meatballs, baked meatballs, maple glaze, appetizer recipe, easy meatball recipe.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 0.5 cup Maple syrup
- 0.25 cup Ketchup
- 2 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Soy sauce
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until well combined, being careful not to overwork the meat.
Form the mixture into 1-inch meatballs (about the size of a golf ball) and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and reach an internal temperature of 160°F (71°C).
While the meatballs are baking, prepare the tangy maple glaze. In a medium saucepan, combine the maple syrup, ketchup, apple cider vinegar, Dijon mustard, and soy sauce. Stir well to combine.
Heat the saucepan over medium heat, bringing the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the glaze slightly thickens.
Once the meatballs are done baking, transfer them to the saucepan with the glaze. Gently toss the meatballs in the glaze until they are evenly coated.
Allow the meatballs to simmer in the sauce for 2-3 minutes to absorb the flavors.
Serve warm as an appetizer with toothpicks or as a main course over rice or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 123.7 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 256 mg | 20% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
