Spicy Sausage Meatballs With Maple Cider Glaze Recipes

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PARTY MEATBALLS WITH MAPLE GLAZE



Party Meatballs with Maple Glaze image

These tasty meatballs are perfect for your next appetizer party or for game day snacks. A simple glaze and a crumbled bacon garnish will appeal to almost everyone!

Provided by Bibi

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 45m

Yield 14

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
2 cloves garlic, minced
½ pound hot Italian pork sausage, casing removed
½ pound ground beef
½ cup Italian-seasoned bread crumbs
½ cup chopped cooked bacon
1 large egg, lightly beaten
salt and freshly ground black pepper to taste
1 cup water
½ cup Grade A maple syrup
1 teaspoon chicken soup base
⅛ teaspoon cayenne, or to taste
3 slices cooked, crumbled bacon
wooden toothpicks (optional)

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.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 11.5 g, Cholesterol 41.9 mg, Fat 10.7 g, Fiber 0.3 g, Protein 9.4 g, SaturatedFat 3.5 g, Sodium 444 mg, Sugar 7.2 g

SPICY SAUSAGE MEATBALL SAUCE



Spicy Sausage Meatball Sauce image

I threw together three favorite veggies and spicy sausage for this incredible sauce that makes our mouths water the whole time it's cooking. Besides serving this with pasta (refrigerated tortellini is best), we've had it with brown basmati rice, as "sloppy subs" on toasted Italian rolls and as a "stew" with garlic bread. -Ann Sheehy, Lawrence, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 5h40m

Yield 12 servings (3-3/4 quarts).

Number Of Ingredients 17

2 cans (28 ounces each) crushed tomatoes
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3/4 pound sliced fresh mushrooms
5 garlic cloves, minced
4 teaspoons Italian seasoning
1 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 large sweet onion
1 large green pepper
1 medium sweet red pepper
1 medium sweet orange pepper
1 medium sweet yellow pepper
10 hot Italian sausage links (4 ounces each), casings removed
1/4 cup all-purpose flour
2 tablespoons canola oil
Hot cooked pasta

Steps:

  • Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 343 calories, Fat 23g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 984mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 15g protein.

MAPLE MUSTARD MEATBALLS



Maple Mustard Meatballs image

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Provided by France C

Categories     Meatballs

Time 1h

Yield 4

Number Of Ingredients 15

½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl. Shape into 24 meatballs, about 1 1/2 inches in diameter.
  • Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.
  • Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.
  • Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 44.3 g, Cholesterol 136.8 mg, Fat 33.1 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 11.8 g, Sodium 851.2 mg

SPICY SAUSAGE MEATBALLS WITH MAPLE CIDER GLAZE



Spicy Sausage Meatballs with Maple Cider Glaze image

Skip mixing three meats for your meatballs - use sausage instead! This sweet and spicy app takes meatballs from ordinary to extraordinary.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 42

Number Of Ingredients 12

1 1/2 lb mild bulk breakfast sausage
1/2 cup Progresso™ plain bread crumbs
1/4 cup finely chopped shallot (about 1 large)
1/4 cup finely chopped peeled red apple
2 tablespoons Dijon mustard
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 eggs, slightly beaten
3/4 cup real maple syrup
1/2 cup apple cider
1 tablespoon Sriracha sauce

Steps:

  • Heat oven to 400°F. Spray large rimmed cookie sheet with cooking spray. In large bowl, stir Meatball ingredients until well mixed. Shape into 42 (about 1 1/2-inch) balls; place on cookie sheet. Bake 13 to 15 minutes or until meatballs are no longer pink in center (160°F).
  • Meanwhile, in 12-inch skillet, stir Sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 5 to 8 minutes, stirring occasionally, until thickened and reduced by half (about 2/3 cup).
  • Add meatballs to sauce; stir to coat. Cook over medium heat 3 to 4 minutes, stirring and turning meatballs occasionally, until thoroughly coated in sauce.

Nutrition Facts : Fat 1/2, ServingSize 1 Meatball, TransFat 0 g

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