Ingredients
1 1/2
lb mild bulk breakfast sausage
1/2
cup Progresso™ plain bread crumbs
1/4
cup finely chopped shallot (about 1 large)
1/4
cup finely chopped peeled red apple
2
tablespoons Dijon mustard
2
teaspoons chopped fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon red pepper flakes
2
eggs, slightly beaten
3/4
cup real maple syrup
1/2
cup apple cider
1
tablespoon Sriracha sauce
Preparation
Heat oven to 400°F. Spray large rimmed cookie sheet with cooking spray. In large bowl, stir Meatball ingredients until well mixed. Shape into 42 (about 1 1/2-inch) balls; place on cookie sheet. Bake 13 to 15 minutes or until meatballs are no longer pink in center (160°F).
Meanwhile, in 12-inch skillet, stir Sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 5 to 8 minutes, stirring occasionally, until thickened and reduced by half (about 2/3 cup).
Add meatballs to sauce; stir to coat. Cook over medium heat 3 to 4 minutes, stirring and turning meatballs occasionally, until thoroughly coated in sauce.
