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!
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Herb Meatballs with Maple Sweet and Sour
- Total Time: 30 minutes
- Yield: 2
Description
Enjoy this scrumptious herb meatballs recipe.
Ingredients
Herb Meatballs
- • 1 1/2 lbs (680 g) ground beef (or a mix w/pork)
- • 1 egg
- • 1/4 cup (60 ml) parmesan cheese, grated
- • 1 tbsp dried sage
- • 1 tbsp dried mint
- • 1 tsp dried thyme
- • 2 tsp sea salt
- • few cracks or black pepper
- • dash of hot sauce (optional)
- • grapeseed or sunflower oil
Maple Sweet and Sour
- • 1/2 cup (120 ml) maple syrup
- • 4 tbsp (60 ml) apple cider or white wine vinegar
Instructions
Herb Meatballs
- In a large bowl, mix all the ingredients well.
- Form 20 golf-sized balls and lay them on a plate or pan.
- In a shallow pan, heat the oil on medium-high until it sizzles.
- 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.
- Set aside on a plate and repeat.
- Serve with the maple drizzle and some sea salt flakes.
Maple Sweet and Sour
- In a small saucepan, simmer the maple syrup and vinegar for about 5 minutes.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
If You Liked This Recipe, You’ll Love These
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- Middle Eastern Herb Pie
- North African Lamb Meatballs in Tomato Sauce
- Irish Sweet Potato Nachos
Frequently Asked Questions
Why does this recipe use sage, thyme, and mint together in one meatball?
I chose this combination deliberately: sage and thyme bring earthy depth, while mint adds a refreshing note. I knew the trio would complement, not overpower, the beef — 1 tbsp each of dried sage and mint, plus 1 tsp of thyme.
How do I make the maple sweet and sour sauce?
Reduce 1/2 cup of maple syrup with 4 tbsp of apple cider vinegar in a saucepan until it thickens into a glaze. The sauce is drizzled over the meatballs just before serving — not cooked with them — keeping it bright and tangy.
Can I serve these meatballs with something other than the maple sauce?
Yes — skip the maple drizzle and use a tomato sauce instead if you’re in the mood for pasta. The herb profile works well with both.
Love this recipe! I have a personal chef client that I know will love it too. Thanks!