Yields: 20 meatballs

Time: 1 Hour

INGREDIENTS

Meatballs:

• 1 Pound Spicy Italian Sausage

• 1 Egg

• 1/2 Cup bread crumbs

• 1/4 Cup maple syrup

• 1/2 Teaspoon ground ginger

• 1/2 Teaspoon garlic powder

• Large pinch of salt and pepper

Sauce:

• 1/4 Cup maple syrup

• 1/4 Cup light brown sugar 


• 3 Tablespoons low sodium soy sauce

• 1 Tablespoon sweet chili sauce (I used Trader Joe’s)

• 1 Tablespoon Gochujang cooking sauce

• 1/2 tablespoon Siracha

• Heavy sprinkle garlic powder

Served with:

• 1 Cup uncooked Basmati Rice

• 3 Chopped green onions

• Sesame seeds

INSTRUCTIONS

1. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.

2. Place all of the meatball ingredients in a large mixing bowl. Work together until fully combined. (I threw this in my KitchenAid mixer bowl and worked together with the paddle mixer for about 1 minute)

3. Portion out meatballs using an ice cream scooper and shape into balls. Place onto prepared baking sheet.

4. Bake at 400 degrees until browned and cooked through, about 20-25 minutes.

5. If serving with rice: Start rice now.

6. Add all of the sauce ingredients to your slow cooker or crockpot and stir together. Turn heat to low and add the cooked meatballs when they are ready.

7. Heat for 30 minutes, stirring every few minutes.

8. Serve over basmati rice and top with green onions and sesame seeds