Tangy Maple Meatballs

READY IN: 50mins
Recipe by LAURIE

From a Canadian maple syrup web site. These sound delightful and unique. Cant wait to try them.

Top Review by Kaarin

I made a double batch of these and they were very, very good! They're not as tangy as I was expecting, so next time I may reduce the maple syrup to balance that a little. But they are delicious as is. I used venison for the beef, and found these need to be drained very well before adding the sauce. (And venison is quite lean.) We enjoyed these different meatballs. Thanks Laurie!

Ingredients Nutrition


  1. Combine ground meats, egg, parsley, Worcestershire sauce, ½ teaspoons Salt and pepper.
  2. Form into 1 ½" balls.
  3. Place in 8" square pan. Bake at 350 for 20 minutes.
  4. Meanwhile, combine cornstarch, dry mustard and remaining salt in small saucepan. Gradually stir in vinegar, syrup and water. Cook and stir until thickened and bubbly.
  5. Drain fat from meatballs and pour sauce over them.
  6. Return to oven and bake 20 minutes longer.

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