Active Time
20 Mins
Total Time
40 Mins
Yield
Serves 12
Photo: Alison Miksch; Prop Styling: Buffy Hargett Miller; Food Styling: Torie Cox

How to Make It

Step 1

Prepare the Meatballs: Preheat oven to 400°F. Coat a 24-cup miniature muffin pan with cooking spray. Place sausage in a large bowl, and let stand at room temperature 15 minutes. Gently stir in egg, apple, onion, Parmesan, sage, and 1/4 cup of the breadcrumbs. (Mixture should be well combined but not overworked.) Using gloves or hands dipped in ice water, gently shape sausage mixture into 24 (1 1/2-inch) balls. Coat balls lightly in remaining 1/4 cup breadcrumbs; place 1 ball in each prepared muffin cup.

Step 2

Bake in preheated oven until browned on the bottom and beginning to sizzle around the edges, about 10 minutes. Remove from oven, and, using tip of a knife, turn Meatballs over. Return to oven, and bake until cooked through and well browned, about 10 minutes. Remove from oven, and let stand 5 minutes.

Step 3

Meanwhile, prepare the Dipping Sauce: Stir together apple butter and mustard in a small bowl. Place Meatballs on a serving platter, and, if desired, garnish with parsley. Serve warm with Dipping Sauce