Joy Bauer's mustard-maple meatballs are a one-pot wonder

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Joy Bauer's mustard-maple meatballs are a one-pot wonder
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It's cloudy with a chance of mouthwatering meatballs!

It's cloudy with a chance of mouthwatering meatballs! If you're looking for a new saucy spin on the beloved meatball, this recipe is for you. The meatballs are moist and scrumptious, but it’s really the sauce that takes these up a notch. While it’s a combo of simple ingredients, it hits just the right notes — the Dijon brings zip, the mayo lends creaminess and the maple syrup provides a touch of gentle sweetness along with the light and flavorful broth.

Liberally mist a large skillet with nonstick olive oil spray and warm over medium-high heat. Add the meatballs and let them sit undisturbed for about 2 minutes. Then, carefully flip them over to sear and brown the opposite sides, allowing them to sit undisturbed for another 2 minutes. Sauté for 5 to 7 more minutes, tossing and flipping them around to cook and lightly brown all sides. Mist with additional oil spray if the pan becomes too dry.

Add mustard-maple sauce into the skillet with the cooked meatballs and bring to a gentle boil. Reduce heat to low and simmer for about 10 minutes, occasionally stirring the meatballs in the sauce. For a thicker glaze, add the optional slurry into the sauce towards the end of your simmer . Add slurry into simmering sauce and gently stir for a final 2 minutes until the sauce slightly thickens.

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