Ingredients
-
1/2
-
1/2
-
1/4
-
1
-
2
-
1
-
1/2
-
1/8
-
-
1
-
1
-
1/4
-
1
-
1/2
-
1/4
Directions
Tangy Maple Meatballs, From a Canadian maple syrup web site These sound delightful and unique Cant wait to try them , I made a double batch of these and they were very, very good! They’re not as tangy as I was expecting, so next time I may reduce the maple syrup to balance that a little But they are delicious as is used venison for the beef, and found these need to be drained very well before adding the sauce (And venison is quite lean ) We enjoyed these different meatballs Thanks Laurie!, From a Canadian maple syrup web site These sound delightful and unique Cant wait to try them
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Steps
|
1
Done
|
Combine Ground Meats, Egg, Parsley, Worcestershire Sauce, Teaspoons Salt and Pepper. |
|
2
Done
|
Form Into 1 " Balls. |
|
3
Done
|
Place in 8" Square Pan. Bake at 350 For 20 Minutes. |
|
4
Done
|
Meanwhile, Combine Cornstarch, Dry Mustard and Remaining Salt in Small Saucepan. Gradually Stir in Vinegar, Syrup and Water. Cook and Stir Until Thickened and Bubbly. |
|
5
Done
|
Drain Fat from Meatballs and Pour Sauce Over Them. |
|
6
Done
|
Return to Oven and Bake 20 Minutes Longer. |
