Glazed Breakfast Meatballs
These savory-sweet breakfast meatballs feature seasoned sausage and crisp bacon, finished with a signature Maple-Dijon glaze for a perfect brunch centerpiece.
Equipment
- Large Skillet
- Mixing Bowl
- Baking tray
- Parchment Paper
Ingredients
- 1 lb Sausage Meat
- 0.75 cup Fresh Breadcrumbs
- 0.25 cup Milk
- 5 oz Mushrooms
- 3.5 oz Bacon
- 1 small Onion
- 1 clove Garlic
- 1 tbsp Freshly Parsley
- 2 tsp Worcestershire Sauce
- 1 Egg
- 0.25 tsp Salt
- 0.25 tsp White Pepper
- Oil Spray
Instructions
Crisp the bacon, then build flavor in the pan
- Set a large pan over low-medium heat and fry the bacon slowly until crisp, with plenty of rendered fat in the pan. Lift the bacon out to cool, but keep the savory fat behind.
- Turn the heat to medium and cook the finely chopped onion and mushrooms in the bacon fat until they shrink dramatically and start to brown. Stir in the garlic and cook for another couple of minutes until fragrant, then move everything to a plate and let it cool completely.
Make the panade, then mix gently
- In a large bowl, mash the fresh breadcrumbs with the milk and Worcestershire sauce until the mixture looks like a thick, moist paste with no dry pockets.
- Fold in the cooled bacon, mushroom mixture, parsley, egg, salt, and white pepper until evenly distributed. Add the sausage meat last and use your hands to combine just until the mixture looks uniform.
Shape, bake, and finish with that glossy crust
- Scoop the mixture using a 1tbsp measuring spoon onto a parchment-lined baking tray, spacing them out evenly. Roll each portion into a smooth ball.
- Lightly coat with oil spray, then bake at 200C/390F for 20 minutes until deep golden. During the last 5 minutes, brush generously with a Maple-Dijon Glaze (mix 2 parts maple syrup to 1 part Dijon mustard) and return to the oven until sticky and lacquered.
Notes
Pro Tip: Use a cookie scoop to ensure every meatball is the same size, allowing them to bake evenly and finish at the exact same time.
Texture Tip: Grate the onion instead of chopping it to help it melt into the sausage mixture for a smoother, more cohesive bite.
Storage Tip: Cooked meatballs can be stored in an airtight container for 3 to 4 days. To maintain the crisp exterior when reheating, use an air fryer or oven instead of a microwave.
Preparation Tip: Ensure the cooked mushroom and onion mixture is completely cool before adding it to the meat to prevent the sausage fat from melting prematurely.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.