Maple and Brown Sugar Glazed Meatballs with Bacon

These savory, bite-size gems make the perfect appetizer for entertaining! The beef is perfectly seasoned before getting shaped, wrapped in bacon and brushed with a glaze of brown sugar, maple syrup and Dijon mustard. The oven does the rest of the work! It's the perfect combination of sweet, savory, salty, and smoky.

Prep Ahead: The meatballs can be assembled, wrapped in bacon and brushed with the glaze up to 24 hours before baking. Cover with plastic wrap and refrigerate until ready to bake.

Feeding a Crowd? This recipe can easily be doubled, tripled, quadrupled...

Maple and Brown Sugar Glazed Meatballs with Bacon

1 pound lean ground beef
1/2 cup Italian-style seasoned dry bread crumbs
1 large egg
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
16 slices bacon, halved crosswise
32 wooden picks
2 tablespoons maple syrup
2 tablespoons brown sugar
2 teaspoons Dijon mustard

Preheat the oven to 400 degrees. Line a baking pan with parchment paper.
In a large bowl, combine the beef, bread crumbs, egg, onion powder, garlic powder, salt, and pepper. Mix well and shape the mixture into 32 meatballs. Wrap each meatball with a piece of bacon and secure with a wooden pick. Transfer to the prepared pan.
In a small bowl, whisk together the maple syrup, brown sugar and Dijon mustard. Brush the mixture all over the meatballs and bacon.
Here's what it will look like:

Bake for 20 to 30 minutes, until the meatballs are cooked through and the bacon is crispy.

Makes 32 meatballs