• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pork Recipes

    Maple-Barbecue Pork Meatballs

    Modified: Sep 16, 2024 · Published: Aug 15, 2016 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    Thanks to Terlato Wines for sending over a copy of Katie Workman's Dinner Solved! and a bottle of Greystone Cellars Merlot to pair with this recipe. As always, all opinions are 100% my own.

    There's nothing like a simple, delicious meal that pleases the whole family. Even the picky eaters less adventurous members of the family. And that's something that Katie Workman really focuses on in her book, Dinner Solved!

    Maple-Barbecue Pork Meatballs: These sweet, comforting meatballs can easily be made spicy if you're craving a bit of kick. Plus a review of Katie Workman's Dinner Solved! with author Q+A.

    With summer vacation, birthday parties, work deadlines and lots of travel, this book couldn't have come to me at a better time. It took a lot of the stress of meal planning out because the recipes are all so versatile and easy to adapt for the whole family to enjoy.

    This cookbook is thoughtful and well organized, and Workman's point of view and voice are friendly and encouraging throughout. I really appreciate the call outs that are repeated throughout, such as sidebars that show what parts of the recipe kids can help with, what can be made ahead of time, and variations to make things vegetarian or vegan-friendly.

    These sweet, comforting meatballs can easily be made spicy if you're craving a bit of kick. Plus a review of Katie Workman's Dinner Solved! with author Q+A.

    There are also some great tidbits such as a section called Good Items That Jack Up the Flavor or the Interest in a Dish and helpful information on less mainstream ingredients (my favorite is called Kohlrabi: The UFO of Root Vegetables).

    Her Fork in the Road concept is totally rocking my world (and my dinner table)! For instance with this meatball recipe, you can make a few simple swaps to the full (or partial) recipe to make it a spicy if you're craving a bit of kick. The Mexican Tortilla Chicken Soup can be bulked up with the addition of black beans and corn to turn all (or part) of the recipe into a heartier stew.

    A photo posted by Ashley Covelli (@bigflavors) on Aug 9, 2016 at 4:36pm PDT

    The Skirt Steak with Chimichurri was a huge hit with my family - I divided the sauce in half and added cilantro & jalapeño to the rest so we had 2 different sauces - one for the heat-seekers in my family and one for everyone else. I liked putting some of each on my steak (and it was AWESOME slathered on our grilled sweet potatoes, too!).

    The Maple-Barbecue Pork Meatballs were a nice change of pace from the typical Italian-style beef or turkey meatballs that my family tends to gravitate toward. The grated apple helps keep them nice and tender, and the sweetness of the maple syrup works beautifully with the smoky barbecue sauce. And I love that they bake in the oven instead of fussing with pan-frying in batches. Easy peasy.

    The wine pairing suggestion for this dish was spot on, too. The rich, smoky, fruity notes worked so well with the smoky/sweet meatballs. And it's always advisable to imbibe in a bit while cooking dinner, too.

    A photo posted by Ashley Covelli (@bigflavors) on Jun 29, 2016 at 5:10pm PDT

    Big Flavors: How did you get into cooking?

    Katie: I really taught myself to cook from cookbooks.  I loved reading them as a kid.  The Silver Palate was my first favorite and I read it cover to cover, and cooked my way through the book (not quite Julie and Julia style, but close!).My mom was quite a good cook, too, and food was definitely a central part of our home.

    Big Flavors: Where do you get inspiration for new recipes?

    Katie: Absolutely everywhere.  From prepared foods at a deli counter at a nice supermarket, from a greenmarket, from a restaurant menu, still from cookbooks and food magazines.  I also love it when a friend asks me to make something — you probably saw that the Mexican Tortilla Soup recipe, from Dinner Solved!, was a direct response to my friend Catherine saying she wanted a good recipe for this dish.  I also get inspired by leftovers - I love turning them into something new.  And my kids and my husband — just thinking of what they would really be into.  Or a new appliance, like the Spiralizer.  And I do love to cook with the seasons.

    A photo posted by Ashley Covelli (@bigflavors) on Aug 10, 2016 at 7:56pm PDT

    Big Flavors: What is your favorite comfort food?

    Katie: Difficult question.  Our go-to-family comfort food is turkey tacos.  My sons love rice and beans.  I crave sushi morning noon and night, which is one of the few things I don’t make myself.  Popcorn, always.

    Big Flavors: What is the last meal you cooked for yourself at home?

    Katie: A chicken dish with a Parmesan Fontina sauce laden with spinach, and some soft sundried tomatoes I hauled back from Italy.  Gary and I ate it over more sauteed spinach, the kids ate it over pasta.  I’m making it again for my blog next week.

    Big Flavors: Do you have any tips for getting people into the habit of family meals?

    Katie: Prep your week!  Find 20 minutes at the beginning of the week and (hopefully with a food processor, my favorite appliance) chops some onions and shallots, mince some garlic, chop some fresh ginger, squeeze some lemons.  then as the week unfolds you’ve given yourself a leg of on getting that dinner on the table.  And pick a couple of recipes ahead of time, get those ingredients in the fridge, and try not to make a 6:00 run to the supermarket an obstacle to making dinner.

    Big Flavors: What are your go-to recipe suggestions (from either of your cookbooks) for days when you’re short on time but still want to enjoy a home-cooked meal?

    Katie: A lot of people - including me - rely on the Fresh Mozzarella Pasta Casserole from Mom 100.  A jar of vodka sauce, some fresh mozzarella, and a box of pasta.  Done.  Chicken breasts with a pan sauce.  Done.  And again, tacos.

    A photo posted by Ashley Covelli (@bigflavors) on Aug 11, 2016 at 9:36am PDT

    Big Flavors: Since you’re a NYC resident, do you have any new or unique food spots to recommend? I’m in Westchester and am down your way quite often.

    Katie: You would think as a food person I would have lots of restaurant recs, but I’m almost always cooking!  And when I go out, it’s more often than not for sushi.  Chef’s Club is a fun experience where the menu changes all the time.  I’m excited to check out the new downtown Eataly, where I always spend too much money.  I just read about the new Deninos  where I want to go, as I am a sucker for a great clam pizza.

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Maple-barbecue pork meatballs on top of rice.

    Maple-Barbecue Pork Meatballs

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Total Time: 35 minutes
    • Yield: 6 Serving (makes about 42 small meatballs) 1x
    • Category: Main Dish
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    These sweet, comforting meatballs can easily be made spicy if you're craving a bit of kick.


    Ingredients

    Scale
    • Canola or vegetable oil, for oiling the pan
    • ¾ cup panko bread crumbs
    • ½ cup barbecue sauce, plus more for dipping if you like
    • ½ cup grated peeled apple
    • ⅓ cup minced onion
    • 1 large egg, lightly beaten
    • Kosher or coarse salt, to taste
    • 1 tablespoon maple syrup, or see the Fork in the Road for a spicy swap-in
    • 1 ½ pounds ground pork

    Instructions

    1. Preheat the oven to 375°F. Lightly oil a rimmed baking sheet.
    2. Combine the bread crumbs, barbecue sauce, apple, onion, egg, and salt in a large bowl. Add the maple syrup and stir to blend. Add the pork and combine well using your hands, but try not to squeeze the mixture too much. Form 1-inch-round meatballs and place them on the baking sheet.
    3. Bake the meatballs until cooked through, 16 to 20 minutes. Serve hot, with extra barbecue sauce on the side.

    Notes

    Fork in the Road: Spicy Pork Meatballs:
    Instead of the maple syrup, add 2 teaspoons chili powder and a pinch of cayenne pepper to the apple mixture. Add the pork, combine, and bake as directed.

    To go half sweet and half spicy, divide the panko mixture at the beginning of step 2 into 2 bowls. Add 1 ½ teaspoons maple syrup and half the pork to one bowl, and 1 teaspoon chili powder, a small pinch of cayenne, and the other half of the pork to the other bowl. Blend, form, and bake as directed (be sure to separate the spicy and non spicy meatballs on the baking sheet).

    What the Kids Can Do:
    Measure the ingredients, maybe peel and grate the apple, blend everything up, and form the meatballs.

    Make Ahead:
    The baked meatballs can be refrigerated, covered, for up to 3 days. Reheat briefly in the microwave, or in a 300°F oven for 10 minutes.

    Reprinted with permission from Katie Workman

    Nutrition

    • Serving Size: 1
    • Calories: 376
    • Sugar: 2.8 g
    • Sodium: 144 mg
    • Fat: 21.1 g
    • Carbohydrates: 12 g
    • Fiber: 5.2 g
    • Protein: 35.2 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    Thanks again to Katie for taking the time to chat! You can learn more about her over at The Mom 100 or follow her on Facebook, Instagram, Pinterest and Twitter.

    Maple-Barbecue Pork Meatballs: These sweet, comforting meatballs can easily be made spicy if you're craving a bit of kick. Plus a review of Katie Workman's Dinner Solved! with author Q+A.

    More Pork Recipes

    • Plate of baked taquitos with pico de gallo and lime crema.
      Easy Baked Taquitos
    • Peanut noodles with shredded pork, fresh herbs, and honeyed oranges.
      Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
    • Collage of recipe images with text that says 21 Favorite Cumin Recipes.
      22 Favorite Cumin Recipes
    • Overhead view Balsamic Marinated Pork Tenderloin carved on a cutting board.
      Balsamic Marinated Pork Tenderloin

    Reader Interactions

    Comments

    1. Lori H

      August 15, 2016 at 9:59 pm

      The addition of apples sounds interesting! I like sweet and spicy together. Would the syrup and the chili powder/cayenne play well together, or would you substitute something else for the syrup?

      Reply
      • BigFlavorsFromATinyKitchen

        August 15, 2016 at 10:19 pm

        I think it'd work really well together - I do love a good sweet-and-spicy combo!

        Reply
    2. Kristen (amindfullmom)

      August 15, 2016 at 10:24 pm

      This sounds like a meal that my whole family will love for sure--DINNER SOLVED!!! Love this recipe and cookbook!

      Reply
      • BigFlavorsFromATinyKitchen

        August 16, 2016 at 9:49 am

        Thanks so much, Kristen - it's definitely a crowd pleaser!

        Reply
    3. Mallory

      August 24, 2016 at 8:35 pm

      These. Were. Fantastic. There was a moment I wasn't sure if there would be leftovers--and there are only two of us eating! Such an easy and super delicious meal.

      Reply
      • BigFlavorsFromATinyKitchen

        August 25, 2016 at 12:32 pm

        SO glad they were such a big hit, Mallory!

        Reply
    4. Heather @FrenchPress

      November 03, 2016 at 10:53 am

      these look perfect for taking to holiday parties!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach

    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites

    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly

    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget

    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.