Maple Meatballs
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Get ready for a versatile and utterly delicious recipe for maple meatballs. This effortlessly transitions from a satisfying main course to a crowd-pleasing appetizer! As we gear up for football season gatherings and cozy evenings in, this dish is an absolute winner. It originates from Stephanie Ashcraft’s fantastic cookbook ‘101 Things to Do with Meatballs‘.
For those familiar with Stephanie’s culinary genius, she’s also the mastermind behind the popular ‘101 Things to Do With a Cake Mix’ series. This recipe, once shared on the local Studio 5 television show, shows her knack for creating simple yet incredibly flavorful meals.
The beauty of these maple meatballs lies in their ease of preparation and the irresistible sweet and savory flavor of the glaze that coats each bite. When serving as a hearty main dish, simply prepare 1 ½ times the luscious sauce. Spoon the glazed meatballs generously over fluffy rice. Trust me, it’s a YUMMY dish that will have everyone asking for seconds!
Ingredients for Maple Meatballs
- REAL MAPLE SYRUP
- CHILI SAUCE
- DRIED CHIVES OR FRESH CHIVES
- SOY SAUCE
- GROUND MUSTARD
- FROZEN FULLY COOKED MEATBALLS
Instructions for Maple Meatballs
Whisk the Delicious Sauce: In a medium saucepan (I like to use a skillet), whisk together the maple syrup, chili sauce, chopped chives, soy sauce, and ground mustard until well combined.
Bring to a Gentle Simmer: Place the saucepan over medium-high heat and bring the sauce to a low boil. Keep a close eye on it to prevent it from boiling over.
Add the Meatballs: Once the sauce is simmering, gently toss the cooked meatballs into the saucepan.
Coat and Heat Through: Return the mixture to a boil, then reduce the heat to medium-low. Simmer for 8-10 minutes, stirring occasionally, until the meatballs are heated thoroughly and nicely coated in the flavorful maple glaze.
Serve and Enjoy! For easy snacking, serve these maple meatballs as an appetizer with toothpicks on game day for grabbing. Alternatively, they are also fantastic served over a bed of hot cooked rice for a more substantial family meal (as a note, if you’re serving over rice, consider making 1 ½ times the sauce to ensure everything is nicely coated!).
Frequently Asked Questions
Can I double or triple the recipe for a larger crowd?
Yes, just ensure you have a large enough sauce pan to accommodate all the meatballs and sauce. You’ll need to increase all the sauce ingredients proportionally. For a very large batch, you might consider using a larger pot. Or you can even use a slow cooker on warm once the meatballs are heated through.
Can I make this in a slow cooker?
Yes! Prepare the sauce in a saucepan as directed, bring it to a simmer. Then transfer it to your slow cooker. Add the cooked meatballs, stir to coat. Cook on low for 1-2 hours or on warm for 2-3 hours, stirring occasionally, until the meatballs are heated through.
Can I make this ahead of time?
Yes! Let them cool completely after cooking, then store them in an airtight container in the fridge for up to 3-4 days. Reheat gently in a saucepan or microwave before serving. The sauce might thicken upon cooling, so you may need to add a splash of water or broth when reheating to reach the desired consistency.
Can I freeze the leftovers?
Absolutely! Allow them to cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight and reheat gently on the stovetop or in the microwave. The sauce’s texture might change slightly after freezing and thawing.
FOR MORE RECIPES LIKE THIS, TRY:
Maple Meatballs
Real Mom Kitchen
Equipment
Ingredients
- ½ cup real maple syrup
- ½ cup chili sauce
- 2 tsp dried chives or 2 tablespoons fresh chives
- 1 Tbsp soy sauce
- ½ tsp ground mustard
- 26 frozen, fully cooked meatballs, thawed (1 pound)
Instructions
- In a saucepan, combine syrup, chili sauce, chives, soy sauce, and ground mustard. Bring to a low boil.
- Add meatballs and then return to a boil. Simmer over medium heat for 8-10 minutes, stirring occasionally until meatballs are thoroughly heated. Serve as an appetizer with toothpicks or over hot cooked rice (I made 1 1/2 recipes of the sauce if I'm doing this). Makes 5-6 servings.
