Description
These Maple Apple Breakfast Chicken Meatballs are a delightful blend of lean ground chicken, sweet shredded apple, and warm spices, baked to juicy perfection and finished with a drizzle of pure maple syrup. Perfect for a flavorful breakfast or brunch, they combine savory and sweet in each tender bite.
Ingredients
Main Ingredients
- 1 pound 93% lean ground chicken
- 1 large egg
- 1 medium to large apple (such as Honeycrisp), peeled and shredded
- ⅔ cup panko breadcrumbs (gluten free, if desired)
- 1 to 2 tablespoons pure maple syrup
- 1 tablespoon fresh finely chopped sage leaves (or 1/2 teaspoon dried sage)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional, if not making for kiddos!)
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- Extra-virgin olive oil, for coating hands
Optional Toppings
- 1-2 tablespoons maple syrup
- Flaky sea salt
Optional Add-in
- 2 to 3 ounces (½ to ¾ cup) shredded sharp cheddar cheese or gouda
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Mix the meatball ingredients: In a large bowl, combine the ground chicken, egg, shredded apple, panko breadcrumbs, 1 to 2 tablespoons maple syrup, finely chopped sage, kosher salt, freshly ground black pepper, red pepper flakes (if using), thyme, garlic powder, ground ginger, and allspice. Gently mix until just combined, being careful not to overwork the mixture. Let it rest for 5 to 10 minutes to allow the breadcrumbs to absorb moisture, helping the meatballs stay tender.
- Form the meatballs: Coat your clean hands with a bit of extra-virgin olive oil to prevent sticking. Scoop about one tablespoon of the mixture and roll it into a ball. Place each meatball about one inch apart on the prepared baking sheet to ensure even cooking.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 15 to 18 minutes, or until an internal meat thermometer registers 165 degrees Fahrenheit, ensuring they are cooked through and safe to eat.
- Glaze and season: Immediately after removing the meatballs from the oven, brush each one with a little maple syrup for a glossy, sweet finish. Sprinkle with flaky sea salt to add a delightful contrast and enhance the flavors.
Notes
- For an extra rich and cheesy twist, fold 2 to 3 ounces (½ to ¾ cup) of shredded sharp cheddar cheese or gouda into the meat mixture during step 2.
- Use gluten-free panko breadcrumbs to make this recipe gluten-free friendly.
- Adjust the amount of red pepper flakes to suit your spice preference, or omit them entirely for kids.
- Serve these meatballs warm with a side of fresh fruit or toast for a balanced breakfast.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
