While on my Kansas Farm Food Tour I was fortunate enough to visit Good Farm. Their name is perfect for them! Amy Good was a gracious host welcoming us into her home and sharing a special pork recipe. Amy was generous and kind and eagerly shared about their life on the farm. The Good’s work hard to produce quality food for us. See more pictures of their farm on my farm tour recap ( I am also giving a way a basket of goodies from Kansas, be sure to enter).
When we arrived Amy shared these amazing pork meatballs. They were a perfect balance between sweet and savory. These pork meatballs would be perfect paired with an egg casserole or quiche for a wonderful breakfast! They would also make a tasty appetizer!
Maple Apple Glazed Breakfast Meatballs
1 egg
1/2 cup quick-cooking oats
1/2 cup finely chopped red-skinned cooking apple ( today I used Golden Delicious from our tree so doesn’t have to be a red apple except for color)
2 teaspoons snipped fresh sage
3/4 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 pound of ground pork (not sausage)
1/4 cup apple jelly
1/4 cup pure maple syrup
Fresh sage for garnish
Sea Salt
1. Line a 15x10x1 inch baking pan with foil; coat with cooking spray. Set aside. In a large bowl, beat egg lightly. Stir in oats, apple, sage, fennel seeds, salt and pepper. Add pork; mix until combined.
2. Shape mixture into forty 1-inch meatballs. Place meatballs 1/2 inch apart in prepared baking pan. (At this point, meatballs can be stored, covered, in the refrigerator for up to 4 hours.)
3. Bake meatballs on the middle rack of a 400 degree oven for 10 minutes. or until cooked through.
4. 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.
5. Transfer meatballs to a serving platter and drizzle with the remaining jelly mixture. Garnish with fresh sage and sprinkle with a small amount of coarse sea salt if desired.
Amy Good
Good Farms
October 15, 2014
A huge thank you to Kansas Farm Bureau, Kansas Soybean Council and From the Land of Kansas for making this adventure possible.
These look scrumpsious. I would serve these at anytime with vegetable or salad and mashed potatoes. But your breakfast idea is a winner, also.
Breakfast meatballs!? Love it. Let’s make a breakfast meatball sandwich.