Perfect for holiday brunches, mini pork meatballs are a sweet and salty alternative to sides of bacon or sausage.

Source: Midwest Living


Maple-Apple Glaze


  • Line a15x10x1-inch baking pan with foil; coat with cooking spray. Set aside. In a large bowl, beat egg lightly with a fork. Stir in oats, apple, sage, fennel seeds, salt, and pepper. Add pork; mix until combined.

  • Shape mixture into 40, 1-inch meatballs. Place meatballs 1/2 inch apart in prepared baking pan.

  • Bake meatballs in a 400° F oven on the middle rack of the oven for 8 to 10 minutes or until cooked through (160°F).

Maple-Apple Glaze
  • 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 and bake meatballs 2 minutes more.

  • Transfer meatballs to a serving platter. Drizzle with remaining 1/4 cup of jelly mixture. If you like, garnish with fresh sage.


Prepare meatballs as directed through step 2. Cover and chill meatballs up to 4 hours. To serve, uncover meatballs and bake as directed.

Nutrition Facts

232 calories; 12 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 64 mg cholesterol; 191 mg sodium. 229 mg potassium; 19 g carbohydrates; 1 g fiber; 13 g sugar; 11 g protein; 0 g trans fatty acid; 68 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 28 mg calcium; 1 mg iron;