Maple Hot Honey Meatballs
These Maple Hot Honey Meatballs are the sweet-and-spicy appetizer your next get-together has been missing. Sweet maple and a slow-building kick of hot honey melt together into a buttery glaze that coats every golden meatball, and one bite is all it takes to get hooked.
Dijon and Worcestershire in the meat mixture give them a savory backbone, so the glaze tastes balanced instead of sugary. Everything cooks in a single skillet, and the sauce is built right on top of the browned bits left behind, which means more flavor and fewer dishes. Set them out with toothpicks for a party, or serve them over mashed potatoes for a cozy dinner that feels a little bit special.
Helpful Tips
- Brown in batches if needed: Give the meatballs enough space in the pan to sit in a single layer without crowding, since packed-in meatballs steam instead of developing that deep golden crust.
- Use pure maple syrup: Pancake syrup is mostly corn syrup and won’t give you the same rich, woodsy flavor, so reach for the real stuff for the best glaze.
- Keep the heat low for the glaze: Maple syrup and honey can scorch quickly, so stay at medium-low and stir often. If you like more heat, drizzle a little extra hot honey over the top right before serving.
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Maple Hot Honey Meatballs
These Maple Hot Honey Meatballs are the sweet-and-spicy appetizer your next get-together has been missing. Sweet maple and a slow-building kick of hot honey melt together into a buttery glaze that coats every golden meatball, and one bite is all it takes to get hooked.
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1 large egg
- 2 tablespoons grated onion
- 1 clove garlic grated
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cooking oil
For the maple hot honey sauce:
- 1/4 cup pure maple syrup
- 3 tablespoons hot honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, egg, onion, garlic, Dijon, Worcestershire sauce, salt, and pepper. Mix just until combined.
- Form the mixture into about 24 small meatballs, roughly 1 inch each.
- Heat the oil in a large frying pan over medium heat. Add the meatballs in a single layer and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer the meatballs to a plate.
- Reduce the heat to medium-low. Add the maple syrup, hot honey, Dijon, apple cider vinegar, butter, and a small pinch of salt to the same pan.
- Stir and simmer for 2 to 3 minutes, scraping up the browned bits from the bottom of the pan, until the sauce begins to thicken.
- Return the meatballs to the pan and toss to coat. Simmer for another 2 to 3 minutes, until the glaze is glossy and clings to the meatballs.
- Serve warm with toothpicks, spooning any extra maple hot honey glaze over the top.
Nutrition
Calories: 88kcalCarbohydrates: 6gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 104mgPotassium: 74mgFiber: 0.2gSugar: 4gVitamin A: 26IUVitamin C: 0.2mgCalcium: 14mgIron: 1mg
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