Name: Savory Herb & Garlic Meatballs with Maple Dijon Glaze
Yield: 6-8
Ingredients: 2 lbs Thousand Hills 85/15 Ground Beef; 1 tbsp Thousand Hills Beef Tallow; 2 cloves garlic, minced; 1 small yellow onion, finely grated or minced; 1 tsp sea salt; ½ tsp black pepper; 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme, chopped; 1 egg; ¼ cup flour; ¼ cup pure maple syrup; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp fresh thyme, chopped; Pinch of sea salt

Savory Herb & Garlic Meatballs with Maple Dijon Glaze

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Author:

Thousand Hills

Servings

6-8

Tender, flavorful meatballs are seasoned with fresh herbs and garlic, then finished with a sweet-and-savory maple Dijon glaze. Made with Thousand Hills regeneratively raised beef, this recipe works as a festive appetizer or a comforting main dish.

Ingredients

2 lbs Thousand Hills 85/15 Ground Beef
1 tbsp Thousand Hills Beef Tallow
2 cloves garlic, minced
1 small yellow onion, finely grated or minced
1 tsp sea salt
½ tsp black pepper
1 tbsp fresh parsley, chopped
1 tsp fresh thyme, chopped
1 egg
¼ cup flour

For the Maple Dijon Glaze

¼ cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp fresh thyme, chopped
Pinch of sea salt

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Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine beef, garlic, onion, salt, pepper, parsley, thyme, egg, and flour. Mix gently until combined — don’t overmix
Roll into 1 ½ - inch meatballs and place on the baking sheet. Bake for 18-20 minutes, or until cooked through (internal temp 160°F).
In a small saucepan, whisk together maple syrup, Dijon, vinegar, thyme, and salt. Simmer over low heat for 3-4 minutes until slightly thickened.
Toss the baked meatballs in the warm glaze until evenly coated. Serve immediately — as an appetizer with toothpicks or over mashed sweet potatoes as a main dish.