Apple- Cheddar Sausage Meatballs with Dijon- Balsamic Glaze

Yield: About 48 meatballs

Prep Time: 30 min

Cook Time: 30 min

Apple- Cheddar Sausage Meatballs with Dijon- Balsamic Glaze

The maple-flavor is key in this recipe. Don't worry if you can't find the maple-flavored sausage because there's maple syrup added to the recipe. The maple sausage will just make it that much better though! Dijon-balsamic glaze on top of the maple flavor... heavenly.


1 (16-ounce) package Maple-flavored Jimmy Dean pork sausage (or can just used regular)
1 large egg, lightly beaten
1/2 cup fine bread crumbs (dried breadcrumbs are fine)
1/2 cup coarsely grated peeled tart baking apple
4 ounces grated sharp Cheddar cheese (1 cup)
1/2 cup Dijon mustard
1/4 cup tomato sauce
1/4 cup maple syrup
1/4 cup balsamic vinegar


1. Combine sausage, egg, breadcrumbs, apple and cheese in a large mixing bowl; stir well. Shape into 4 dozen (1-inch) balls. In a large skillet over medium-high heat, cook in batches of 12 or 24, turning frequently until lightly browned, about 10 minutes. Drain if desired, then return to skillet.

2. In a small bowl, combine mustard, tomato sauce, maple syrup and vinegar. Pour over sausage balls. Cover and simmer for 30 minutes. Transfer to chafing dish or slow cooker; serve hot with toothpicks.

Source: (via "Chocolate Rose" CLBB)

7 Responses to “Apple- Cheddar Sausage Meatballs with Dijon- Balsamic Glaze”

  1. postedOct 2, 2010 12:30 PM

    This sounds good, but I’m not a big sausage fan. Do you think this would work with ground chicken or turkey?

    • postedOct 3, 2010 7:30 PM

      @Elizabeth, Probably. Honestly, there are so many good flavors in the meatballs that I couldn’t taste a sausage flavor.

  2. postedOct 12, 2010 5:33 AM

    I like the idea of using ground turkey for health reasons. Your recipe calls for 1 pkg, what is that equal to, in pounds? They sound and look delicious!

    • postedOct 13, 2010 10:38 AM

      @Hillary, It’s a 16-ounce package of sausage. Ground turkey might work out ok, but I wouldn’t get the super lean kind. You need some fat in there to keep it all together!

  3. postedOct 28, 2010 9:06 AM

    Tried this last night…have to say the maple flavor was completely lost…I think if I make it again I’ll use much less dijon mustard and balsamic.

  4. postedNov 4, 2011 10:48 AM

    hoping to duplicate this menu for a small dinner party tomorrow, was wondering how i would spice these meatballs up, maybe a pinch of cayenne? I love the combination of spicy & sweet.

    • postedNov 4, 2011 4:14 PM

      Cayenne… or tabasco maybe?

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