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Apple Butter Meatballs Recipe

Apple Butter Meatballs

iamwinfred
These Apple Butter Meatballs are tender, savory, and coated in a sticky sweet apple butter glaze that tastes like fall in every bite. They bake up golden in the oven, then get tossed in a glaze that balances apple butter's warm spice with a little tang and a touch of heat. This crowd-pleasing appetizer comes together with pantry staples and one jar of apple butter, making it perfect for holiday gatherings, game day snacking, or an easy weeknight dinner over rice or mashed potatoes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Main Course
Cuisine American
Servings 40 meatballs
Calories 260 kcal

Equipment

  • Rimmed baking sheet Large, heavy rimmed baking sheet helps meatballs brown evenly
  • Parchment paper or foil For lining the baking sheet
  • Large mixing bowl For combining the meatball mixture
  • Meatball scoop or cookie scoop Keeps meatballs uniform in size; about 1 1/2 inches across
  • Box grater For grating the yellow onion
  • Small saucepan For making the apple butter glaze
  • Instant-read meat thermometer To check meatballs reach 165 degrees F internal temperature

Ingredients
  

For the Meatballs

  • 1 pound ground beef 455g
  • 1 pound ground pork 455g
  • 1 cup panko bread crumbs about 60g
  • 1/2 cup yellow onion about 75g, grated
  • 2 large eggs
  • 1/4 cup whole milk 60ml
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground allspice
  • 1/4 cup apple butter 60ml, divided; for the meat mixture

For the Apple Butter Glaze

  • 1 1/4 cups apple butter 300ml, remaining
  • 1/2 cup barbecue sauce 120ml
  • 2 tablespoons apple cider vinegar 30ml
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cayenne pepper plus more to taste

For Serving

  • toothpicks for easy snacking
  • steamed white rice optional, for serving as a meal
  • mashed potatoes optional, for serving as a meal
  • chopped green onion optional, for garnish
  • slider buns optional, for sandwiches

Instructions
 

  • Set the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil, then lightly mist the lining with cooking spray.
  • In a large mixing bowl, combine the ground beef, ground pork, panko bread crumbs, grated onion, eggs, milk, salt, pepper, garlic powder, allspice, and 1/4 cup of the apple butter. Mix with clean hands just until combined; do not overmix.
  • Use a meatball scoop or tablespoon to portion the mixture into evenly sized balls, about 1 1/2 inches across. Roll gently between your palms until smooth and arrange in a single layer on the prepared baking sheet, leaving a little space between each one. You should end up with about 40 meatballs.
  • Bake for 15 minutes, until the meatballs are firm and lightly browned on the outside. They do not need to be fully cooked through at this stage.
  • While the meatballs bake, add the remaining 1 1/4 cups apple butter, barbecue sauce, apple cider vinegar, brown sugar, and cayenne pepper to a small saucepan. Warm over medium-low heat, stirring often, until smooth and slightly thinned, about 5 minutes. Taste and add extra cayenne if desired.
  • Remove the meatballs from the oven after the first bake. Pour the warm apple butter glaze evenly over the meatballs, making sure each one gets coated. Return the pan to the oven and bake for another 10 to 12 minutes, until the meatballs reach an internal temperature of 165 degrees F and the glaze is bubbly and slightly caramelized at the edges.
  • Let the meatballs sit on the pan for 2 to 3 minutes. Gently shake the pan to loosen the meatballs and coat them once more in any glaze pooled at the bottom. Transfer to a serving dish and serve warm with toothpicks for easy snacking.

Notes

  • Grate the onion instead of dicing it so it melts into the meat mixture without leaving crunchy bits.
  • Chill the shaped meatballs for 15 minutes before baking if the mixture feels too soft to hold its shape.
  • Don't skip the first bake before glazing, since it helps the meatballs hold together and develop flavor before the sauce goes on.
  • Use a good quality apple butter with minimal added sugar so the glaze doesn't turn overly sweet.
  • Double the glaze if you're serving these with rice or noodles and want extra sauce for drizzling.
  • For a spicier glaze, add an extra 1/4 teaspoon of cayenne or a splash of hot sauce.
  • For a bourbon glaze, stir 2 tablespoons of bourbon into the glaze for a deeper, more complex flavor.
  • To make ahead, bake and glaze the meatballs a day ahead, then reheat gently in a slow cooker or covered dish before serving.
  • Store cooled meatballs and glaze in an airtight container in the refrigerator for up to 4 days.
  • Freeze baked, glazed meatballs in a single layer, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.
  • For a gluten-free version, substitute the panko bread crumbs with gluten-free panko or gluten-free oats, and double-check that your barbecue sauce is labeled gluten-free.
  • For a lighter take, swap the beef and pork for ground turkey, or replace the ground pork with Italian sausage for a more savory, herby meatball.

Nutrition

Serving: 4meatballsCalories: 260kcalCarbohydrates: 20gProtein: 15gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 480mgPotassium: 280mgFiber: 1gSugar: 14gVitamin A: 2IUVitamin C: 2mgCalcium: 4mgIron: 10mg
Keyword apple butter glaze, apple butter meatballs, fall appetizer, holiday meatballs, party meatballs
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