Maple Chili Glazed Meatballs with Pureed Parsnips

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"Meatballin on a Monday ๐Ÿ˜Ž"
-- @dianemorrisey

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  • Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 6-8

Recipe Card

For the Meatballs


  • 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


  • 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


  • 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


  • 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.