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.
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.