"Meatballin on a Monday ๐"
Maple Chili Glazed Meatballs with Pureed Parsnips
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Recipe Intro From dianemorrisey
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- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 6-8
Recipe Card
For the Meatballs
ingredients
- 2 eggs
- 3/4 cup milk
- 1 cup Panko breadcrumbs
- 1/2 cup grated onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 pounds ground beef
For the Maple Chili Glaze
ingredients
- 1 cup pure maple syrup
- 1 cup chili sauce
- 2 tablespoons fresh chives
- 1 tablespoon soy sauce
- 1/2 teaspoon ground mustard powder
To Make the Maple Chili Glazed Meatballs
Method
Step 1
Preheat oven to 400ยบF. Line a sheet pan with parchment paper; set aside.
Step 2
To make the meatballs, combine eggs, milk, breadcrumbs, onion, salt, pepper and herbs in a large bowl. Mix in the ground beef with your hands until everything is evenly distributed. Let sit for 10 minutes.
Step 3
Shape beef mixture into balls, about 1/3 cup each. Place on prepared sheet pan. Bake for 20 minutes.
Step 4
To make the glaze, while meatballs are cooking, combine all ingredients in a saucepan. Bring to a low boil and let simmer for 10 minutes.
Step 5
Pour over cooked meatballs. Serve hot, over pureed parsnips (recipe below).
For the Parsnips
ingredients
- 1 1/2 pounds parsnips, peeled and sliced
- Salt
- 1 1/2 cups milk
- 1 cup heavy cream
- 4 cloves garlic
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 stick unsalted butter
- Extra-virgin olive oil
- Parsley, for garnish
- Black pepper
To Make the Parsnips
Step 1
Put parsnips in a pot. Season with salt and pour in milk and heavy cream. Add garlic, thyme and bay leaf. Bring to a boil and reduce to simmer. Cook until fork-tender, about 15 minutes.
Step 2
Use a slotted spoon to transfer parsnips into a food processor. Add butter and just enough milk mixture from cooking the parsnips to puree and achieve whipped cream-like texture.
Step 3
Season with salt and black pepper. Garnish with fresh parsley.