Mapleside Sugar Bush

Tangy Maple Meat Balls

Meat balls
1/2 lb (250g) ground beef
1/2 lb (250g) ground pork
1/4 cup (50 mL) chopped onion
1 egg
2 tbsp (30 mL) dried parsley flakes
1 tsp (5mL) Worcestershire sauce
1/2 tsp (2 mL) salt
1/8 tsp (0.5 mL) pepper

1 tbsp (15 mL) cornstarch
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
1 tbsp (15 mL) vinegar
1/2 cup (125 mL) Pure Ontario Maple Syrup
1/4 cup (50 mL) water

Preheat oven to 350°F (180°C). To make meat balls: Combine ground meats, onion, egg, parsley, Worcestershire sauce, 1/2 tsp salt and pepper. Form into 1-1/2 inch (4 cm) balls. Place in an 8 inch (20 cm) pan. Bake for 20 minutes. Meanwhile, to make sauce, combine cornstarch, dry mustard and 1/4 tsp salt in a small saucepan.. Gradually stir in vinegar, pure maple syrup and water. Cook and stir over medium heat until thickened and bubbly. Drain fat from meatballs and pour sauce over. Return to oven and bake 20 minutes longer. Serves 4.

Source: Ontario Maple Syrup Producer’s Association
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