Spicy Sausage Meatballs with Maple Cider Glaze

Skip mixing three meats for your meatballs use sausage instead! This sweet and spicy app takes meatballs from ordinary to extraordinary. Like it hot? Add 1/4 teaspoon more red pepper flakes to the meatballs, or add up to 2 teaspoons more Sriracha to the glaze.

  • Minutes Prep Time
  • Minutes Total
  • 42 meatballs Recipe Yield
  • Heat oven to 400°F. Spray large rimmed cookie sheet with cooking spray. In large bowl, stir Meatball ingredients until well mixed. Shape into 42 (about 1 1/2-inch) balls; place on cookie sheet. Bake 13 to 15 minutes or until meatballs are no longer pink in center (160°F).
  • Meanwhile, in 12-inch skillet, stir Sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 5 to 8 minutes, stirring occasionally, until thickened and reduced by half (about 2/3 cup).
  • Add meatballs to sauce; stir to coat. Cook over medium heat 3 to 4 minutes, stirring and turning meatballs occasionally, until thoroughly coated in sauce.


  • 1 1/2 lb mild breakfast sausage
  • 1/2 cup Progresso™ plain bread crumbs
  • 1/4 cup finely chopped shallot (about 1 large)
  • 1/4 cup finely chopped peeled red apple
  • 2 tablespoons Dijon mustard
  • 2 teaspoons chopped fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 2 eggs, slightly beaten

Maple Cider Glaze

  • 3/4 cup real maple syrup
  • 1/2 cup apple cider
  • 1 tablespoon Sriracha sauce (or any hot sauce)

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