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