Breakfast Sausage Meatballs with Maple-Apricot Glaze

Meatballs for breakfast? You bet! Especially when they’re seasoned with classic breakfast-sausage herbs and spices, such as sage, mustard, and caraway—and a hint of heat from cayenne. The sweetness of the apricots and maple syrup beautifully balances the savory flavors.

PREP TIME: 55 minutes

FUNCTION: Sauté (Less); Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 1 hour 15 minutes

RELEASE: Quick

SERVES: 6

• 1 egg
• 1 medium cooking apple, peeled, cored, and finely chopped
• ½ cup quick-cooking oats
• ¼ cup thinly sliced green onions
• 1 teaspoon dried sage, crushed
• ½ teaspoon salt
• ½ teaspoon ground mustard
• ¼ teaspoon caraway seeds or fennel seeds, finely crushed* (optional)
• ¼ teaspoon black pepper
• ⅛ to ¼ teaspoon cayenne pepper (optional)
• 1 to 1¼ pounds ground turkey
• 1 to 2 tablespoons cooking oil
• ⅓ cup water
• ⅓ cup chopped dried apricots
• ½ cup pure maple syrup
• ½ cup apricot preserves

PREP

In a large bowl beat egg lightly. Stir in apple, oats, green onions, sage, salt, mustard, caraway seeds (if using), black pepper, and cayenne pepper (if using). Add turkey; mix well.

Shape mixture into eighteen 2-inch meatballs. Select sauté on the Instant Pot® and adjust to less. Once hot, add 1 tablespoon of the oil. Cook meatballs, half at a time, in hot oil until meatballs are browned, carefully turning occasionally to lightly brown all sides evenly, for about 10 minutes. If necessary, add remaining oil to pot to prevent sticking. Transfer meatballs to a large plate when browned. Press cancel.

Add the water, apricots, syrup, and preserves to pot. Stir until combined. Place the trivet in the bottom of the pot. Arrange browned meatballs on trivet, stacking as needed so all fit in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Transfer meatballs to a large shallow serving bowl. Remove trivet from pot. Stir sauce in bottom of pot. Pour over meatballs. Toss gently to coat meatballs with sauce. Serve warm.

*Tip: Use a spice grinder or clean coffee grinder to easily crush seeds.