It occurred to me this week that meatballs are underrated.
Yes! I know it’s crazy to have any thoughts at all about meatballs, but I confess, I did.
Here’s where my brain went when I had this crazy thought….Meatballs seem so basic. It’s just a ball of meat, right?
But in reality, they’re very sophisticated and they take on all sorts of personalities depending on what you add to them — Spaghetti and Meatballs, Meatball Sub Sandwich, Swedish Meatballs (hello IKEA), Italian Wedding Soup Meatballs, etc.
They’re often the make-or-break element of meals. A bad meatball in any of these dishes means a not-so-great dinner experience, but a good meatball makes you feel like a gourmet chef.
To me, these Maple Meatballs are sophisticated and chef-like. I discovered them completely by accident, and they still amaze me because they have a little bit of sweetness that keeps you wanting more.
“Sweet” and “meat” don’t usually go together, but it does this time.
If you’re looking for a main dish or an appetizer for your next party. Give these a try. I think you’ll really like them.
- MEATBALL INGREDIENTS:
- 3 slices bread
- 2/3 cup milk
- 2 eggs
- 2 teaspoons horseradish
- 1 ½ pounds ground beef
- Salt and pepper
- SAUCE INGREDIENTS:
- ½ cup ketchup
- ¼ cup pure maple syrup
- ¼ cup soy sauce
- 1 teaspoon Dijon mustard
- ¼ cup water
- MEATBALL INSTRUCTIONS:
- Soak bread in milk
- Add remaining ingredients and form into balls.
- Place on cookie sheet and bake at 450-degrees for 10 minutes.
- Drain excess grease from meatballs, if any.
- SAUCE INSTRUCTIONS:
- Mix all ingredients together to make sauce.
- Coat meatballs thoroughly with the sauce.
- Place in oven for 15 minutes.
- Remove from oven, plate and garnish with parsley.