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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