Maple Apple Chicken Meatballs with Brussels & Sweet Potato Hash
These Maple Apple Chicken Meatballs with Brussels & Sweet Potato Hash are the perfect cozy fall dinner—sweet, savory, high-protein, and made on one sheet pan. Ready in 30 minutes and perfect for meal prep.
Creator: Leslie Stokes
If fall had a flavor, it would taste like this. These Maple Apple Chicken Meatballs with Brussels & Sweet Potato Hash are sweet, savory, and caramelized in all the best ways. The first time I made them, my kitchen smelled like fall for sure!
This is one of those busy mom meal preps or dinners that looks like you spent forever cooking, but it all happens on one sheet pan. While the veggies roast, you mix up the meatballs. Everything goes in together, and by the time you’ve tidied up, dinner’s ready.
What Makes These So Good
The combination of apple and maple in these chicken meatballs is next-level. The apple adds a little natural sweetness and moisture (no dry meatballs here), and the maple-Dijon glaze ties it all together. Paired with crispy Brussels sprouts and tender sweet potatoes, it’s basically fall on a fork.
And bonus — everything is gluten-free and packed with over 30g of protein per serving.
Why This Recipe Works
It’s all on one pan = easy cleanup.
Sweet + savory balance that feels like fall.
Works for meal prep, family dinners, or a healthy weeknight meal.
Packed with protein and fiber, leaving you full and satisfied.
Make It a Full Meal
These are perfect on their own, but you can also serve them over quinoa, rice, or a bed of greens for a hearty power bowl. Drizzle with extra glaze or a little Dijon yogurt sauce if you want more creaminess.
ngredient Swaps & Shortcuts
Protein: Ground turkey, chicken, or even lean pork all work.
Veggies: Swap Brussels for broccoli or cauliflower if that’s what you have.
Glaze: Add a splash of soy sauce or coconut aminos for a deeper flavor twist.
Apple: Dicing instead of shredding gives little bites of sweetness in every meatball (and holds up better when reheated).
Meal Prep Tips
These reheat beautifully and taste just as good the next day (maybe even better).
Storage: Store in airtight glass containers for up to 4 days.
Reheat: Microwave for 1½–2 minutes, or reheat in a 375°F oven for 8–10 minutes. If you want that crispy finish again, use the air fryer for 3–4 minutes at 375°F.
Freezer Friendly: Freeze cooked meatballs and hash separately. Thaw overnight and reheat together.
For meal prep, I love dividing everything into individual Bentgo glass containers — one layer of hash, topped with 3–4 meatballs and a drizzle of extra glaze. It’s the kind of meal you actually look forward to eating on a busy weekday.
Maple Apple Chicken Meatballs with Brussels & Sweet Potato Hash
Ingredients
For the Meatballs
- 1 lb ground chicken or turkey
- 1 small apple finely diced (Honeycrisp or Pink Lady work best)
- ¼ cup almond flour or breadcrumbs if preferred
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
For the Maple Glaze
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- Pinch of red pepper flakes optional
For the Brussels & Sweet Potato Hash
- 2 medium sweet potatoes peeled and cubed
- 2 cups Brussels sprouts halved
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & pepper to taste
Let's Make It
- Prep the Oven: Preheat to 400°F and line a large sheet pan with parchment paper.
- Make the Hash: Toss the sweet potatoes and Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on one side of the sheet pan and roast for 10 minutes.
- Form the Meatballs: In a bowl, mix all meatball ingredients until combined. Roll into 12–16 meatballs and place them on the other side of the sheet pan.
- Bake: Roast for another 15–18 minutes, until the meatballs are golden and cooked through (165°F internal temperature).
- Glaze: While the meatballs bake, whisk together the glaze ingredients in a small bowl. Once the meatballs are done, brush or toss them in the glaze and return to the oven for 2–3 minutes to caramelize.
- Serve: Spoon the hash onto plates and top with glazed meatballs. Garnish with fresh thyme or an extra drizzle of maple syrup for a cozy fall finish.
Nutrition Facts
Nutrition (per serving)
Calories: 402
Protein: 31g
Carbohydrates: 27g
Fat: 18g
Fiber: 5g
