Maple Apple Breakfast Chicken Meatballs Recipe
These Maple Apple Breakfast Chicken Meatballs combine lean ground chicken with shredded honeycrisp apple and warming spices, lightly sweetened with pure maple syrup. Enhanced by fresh sage and a hint of red pepper flakes for a subtle kick, they make a flavorful and wholesome breakfast option. Crisped to perfection in a skillet with olive oil, these meatballs offer a delightful balance of savory and sweet, perfect for starting your day on a delicious note.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 20 meatballs
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 pound 93% lean ground chicken
- 1 large egg
- 1 medium to large apple (such as Honeycrisp), peeled and shredded
- ⅔ cup panko bread crumbs (gluten-free, if desired)
- 1 to 2 tablespoons pure maple syrup
- 1 tablespoon fresh finely chopped sage leaves (or ½ teaspoon dried sage)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional, if not making for kiddos)
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice
- Extra-virgin olive oil, for cooking
Optional Toppings
- 1-2 tablespoons maple syrup
- Flaky sea salt
Instructions
- Prepare the mixture: In a large bowl, combine the ground chicken, egg, shredded apple, panko bread crumbs, maple syrup, chopped sage, kosher salt, black pepper, red pepper flakes (if using), dried thyme, garlic powder, ground ginger, and allspice. Mix well until all ingredients are evenly incorporated.
- Shape the meatballs: Using your hands or a small scoop, form the mixture into roughly 1 to 1 ½ inch diameter meatballs, ensuring they are compact but not overworked.
- Preheat the skillet: Heat a large skillet over medium heat and add a drizzle of extra-virgin olive oil to coat the bottom evenly.
- Cook the meatballs: Arrange the meatballs in the skillet without crowding them. Cook for about 4-5 minutes on one side until nicely browned, then carefully turn them to cook other sides, rolling them to brown evenly on all sides. Continue cooking until the meatballs reach an internal temperature of 165°F (74°C), approximately 12-15 minutes total.
- Optional finishing touches: Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil. Drizzle with extra maple syrup and sprinkle with flaky sea salt if desired for an added burst of flavor.
- Serve and enjoy: Serve the meatballs warm as a hearty breakfast or brunch option alongside toast, eggs, or a fresh salad.
Notes
- Use 93% lean ground chicken to keep the meatballs tender yet healthy.
- Panko breadcrumbs provide a light, crispy texture; substitute gluten-free panko if needed.
- Adjust the amount of maple syrup to taste; 1 tablespoon is mildly sweet, 2 tablespoons are sweeter.
- Red pepper flakes add a gentle heat; omit if serving to children.
- Cooking meatballs evenly on all sides in a skillet enhances flavor and texture.
- Check internal temperature with a meat thermometer to ensure safety.
- These meatballs can be made ahead and refrigerated or frozen for quick reheating.
