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Herb Meatballs with Maple Sweet and Sour

Herb Meatballs with Maple Sweet and Sour

Herb Meatballs with Maple Sweet and Sour

Enjoy this scrumptious herb meatballs recipe from Bryan Pickard.
By Bryan Pickard

Herb Meatballs with Maple Sweet and Sour

Although I prefer fresh herbs in general, the ones we dried last fall still smell and taste outstanding. I chose the earthy flavours of sage and thyme with a few refreshing notes of mint, knowing this combination would compliment and not overpower the beef, which I got from Scenic Valley Farm over in Margaree and highly recommend. For a sweet and sour sauce to drizzle on before serving, I reduced some maple syrup and apple cider vinegar, but if you’re in the mood for pasta, skip that and go with a tomato sauce. Enjoy!

Herb Meatballs with Maple Sweet and Sour
Prep Time
Cook Time
Total Time
Enjoy this scrumptious herb meatballs recipe.
Recipe Type: Main
Serves: 2
Herb Meatballs
  • • 1½ lbs ground beef (or a mix w/pork)
  • • 1 egg
  • • ¼ cup parmesan cheese, grated
  • • 1 tablespoon dried sage
  • • 1 tablespoon dried mint
  • • 1 teaspoon dried thyme
  • • 2 teaspoons sea salt
  • • few cracks or black pepper
  • • dash of hot sauce (optional)
  • • grapeseed or sunflower oil
Maple Sweet and Sour
  • • ½ cup maple syrup
  • • 4 tablespoons apple cider or white wine vinegar
Herb Meatballs
  1. In a large bowl, mix all the ingredients well.
  2. Form 20 golf-sized balls and lay them on a plate or pan.
  3. In a shallow pan, heat the oil on medium-high until it sizzles.
  4. Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to cook on all sides.
  5. Set aside on a plate and repeat.
  6. Serve with the maple drizzle and some sea salt flakes.
Maple Sweet and Sour
  1. In a small saucepan, simmer the maple syrup and vinegar for about 5 minutes.
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