Maple Glazed Meatballs

Maple Glazed Meatballs

Hands On Time: 20 minutes

Total Time: 30 minutes

Makes: 20 meatballs


Flavorful meatballs are bathed in a sweet, sticky, spicy sauce and served as the perfect finger food.

I use pork in my meatballs, you can substitute turkey but the meatballs will be slightly drier.





1 pound of ground pork

½ cup of shredded mozzarella

1/3 cup of pork rind crumbs

1 tablespoon of chopped parsley

1 egg

1 teaspoon of minced garlic

1 teaspoon of minced ginger

1 teaspoon of salt

½ teaspoon of ground black pepper


Maple Glaze:

½ cup Sukrin Maple Syrup

1/3 cup coconut aminos

2 teaspoons tomato paste

1 teaspoon of minced ginger

Tabasco or other hot sauce to taste




Pre-heat the oven to 425⁰ F

Place all of the meatball ingredients into a large mixing bowl and mix thoroughly with your hands.

Line a large baking tray with non-stick paper and shape your meatballs with your hands.

You should get approx. 20 golf ball sized meatballs.

Bake for 30 minutes.

While the meatballs cook, make your glaze.

Mix all the glaze ingredients in a bowl to combine, then put the mixture into the pan and turn the heat to high. When it boils, add back all the meatballs. Roll the meatballs around to coat, and cook, shaking the pan constantly, until the sauce cooks down into a glaze. Remove from the heat and serve.

Serve on a platter with a container of toothpicks.

Garnish with chopped parsley

Store in the refrigerator for up to 5 days.


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe.