Herb Meatballs w/Sweet & Sour Drizzle

Herb Meatballs W/sweet & Sour Drizzle

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Bryan Picard from the Maritimes, Canada via his blog The Bitehouse. I used fresh herbs in place of dried and half the amount indicated.


★★★★☆ 1 vote

Yield: 18-24 meatballs
15 Min
15 Min
Stove Top



  • 1 1/2 lb
    ground beef (or a combination of beef and pork)
  • 1
  • 1/4 c
    parmesan cheese, grated
  • 1 Tbsp
    dried sage (mince if using fresh)
  • 1 Tbsp
    dried mint (mince if using fresh)
  • 1 tsp
    thyme (don't like thyme so replaced with marjoram-mince if using fresh herb)
  • 2 tsp
  • ·
    cracked black pepper
  • ·
    sunflower oil or grapeseed oil, for frying

  • 1/2 c
    *real* maple syrup
  • 4 Tbsp
    apple cider vinegar or white wine vinegar

How to Make Herb Meatballs w/Sweet & Sour Drizzle


  1. MAPLE SWEET & SOUR DRIZZLE: In a small saucepan, bring the maple syrup and vinegar to a boil. Slow boil for 1-2 minutes or until the sauce reduces a little. Then simmer for about 5 minutes.
  2. While the maple sweet and sour drizzle simmers, in a large mixing bowl combine all of the MEATBALL ingredients. Shape into 18-24 golf ball-sized and place them on a plate or pan.
  3. In a shallow pan, heat the oil on medium-high until it sizzles.
  4. Lower the heat and cook the meatballs in two batches, about 7-9 minutes each, turning them once in a while to brown evenly on all sides. Set aside on a plate and repeat until all of the meatballs are browned.
  5. Serve the meatballs with the MAPLE SWEET & SOUR DRIZZLE and a sprinkle of sea salt.

Printable Recipe Card

About Herb Meatballs w/Sweet & Sour Drizzle

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Canadian

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