A tangy-sweet glaze elevates these mini cocktail meatballs, which come together in 30 minutes flat. The deep sweetness of maple syrup balances the zip and bite of Dijon mustard, which plays off the warm spices of curry powder. Serve these little showstoppers as an appetizer, or enjoy them over brown rice with a fresh side salad for an easy weeknight dinner.
1 pound 90% lean ground sirloin
1/2 cup whole-wheat breadcrumbs
1 large egg
1 garlic clove, minced
3/4 teaspoon kosher salt, divided
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons unsalted butter
3 tablespoons maple syrup
1 tablespoon Dijon mustard
2 teaspoons curry powder
1 tablespoon fresh chopped parsley
How to Make It
Preheat oven to 400°F. Combine beef, breadcrumbs, egg, garlic, 1/2 teaspoon salt, Italian seasoning, and 1/2 teaspoon of the black pepper in a large bowl; shape into 24 meatballs. Arrange meatballs on a rimmed baking sheet lined with parchment paper. Bake at 400°F until cooked through, about 15 minutes.
Heat butter in a large skillet over medium. Once melted, whisk in maple syrup, mustard, curry powder, and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add meatballs; toss to coat. Cook 1 to 2 minutes, stirring often. Garnish with parsley.
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