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Recipe for Canadian breakfast turkey meatballs with maple and bacon

Canadian breakfast turkey meatballs with maple and bacon.

Later this morning, our family from up North will crowd around the small dining table here at the log house for coffee and juice and fried eggs, and Canadian breakfast turkey meatballs with maple and bacon. My husband Ted requested a Canadian recipe for my latest e-book, A Flock of Meatballs: Easy turkey recipes with around-the-world flavors, and when I asked him what, exactly, a Canadian meatball might contain, he didn't hesitate: "maple syrup, bacon and beer!" These turkey meatballs coated with a maple-bacon-(non-alcoholic)-beer glaze have it all, and happily take the place of bacon and sausage on any breakfast menu. They're actually quite good atop a green salad, too, so don't limit your meatball intake to first thing in the morning. You can make the basic meatballs ahead and keep them in the freezer. Then, when you're ready to serve, defrost the meatballs and boil the glaze, which takes only a few minutes on the stove top.

Turkey meatballs with bacon, maple and beer.

Canadian breakfast turkey meatballs with maple and bacon

From the pantry, you'll need: ground turkey, plain nonfat Greek yogurt, panko bread crumbs, egg, bacon, maple syrup, beer (nonalcoholic).

Makes 12-14 large meatballs; serves 6. Meatballs (without the glaze) can be made ahead and frozen.


For the meatballs:
1-1/4 lb ground turkey (93% fat-free)
1/2 cup plain nonfat Greek yogurt
1/2 cup panko bread crumbs
1 large egg
1/4 tsp kosher salt
1/2 tsp fresh black pepper
1 tsp maple sugar or maple pepper

For the glaze:
4 strips of center-cut bacon
1 cup maple syrup
6 oz + 3 Tbsp nonalcoholic beer, divided
Pinch of kosher salt


Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.

In a large mixing bowl, combine all ingredients for the meatballs. Use your very clean hands to mix the ingredients, making sure the seasonings are well distribute. Do not overmix.

Arrange the meatballs on the prepared baking sheet.

Bake for 18-20 minutes, until lightly browned.

While the meatballs are making, make the glaze: In a small nonstick frying pan, cook the bacon until it is browned but not over-crisp. Remove from pan and set aside. When it's cool enough to handle, chop the bacon roughly.

In a deep-sided frying pan, wok or sauce pan, combine the maple syrup, 6 ounces of beer, and salt over medium heat. When the mixture begins to boil, stir frequently to keep it from boiling over as the water releases. Keep stirring, and the glaze will turn darker. When it gets to be the color of cappuccino, and has reduced quite a bit, remove it from the heat, and add the chopped bacon.

Immediately the mixture will begin to set (just like making candy). Off the heat, stir in the remaining 3 tablespoons of beer, to loosen the glaze again.

When the meatballs are cooked, set them on a serving dish. Pour the glaze over. Allow the meatballs to sit for 5 minutes; use a spoon to glaze them with the accumulated liquid in the platter.

Serve warm, with a couple of fried eggs.

[Printer-friendly recipe.]

More ways to use that jug of maple syrup:
Maple walnut waffles, from The Perfect Pantry
Candied maple bacon donut, from The Novice Chef
Bacon-banana pancakes with buttery bourbon maple syrup, from Bake at 350

These Canadian breakfast turkey meatballs, with maple syrup and bacon inside, are a favorite at my house!

Want more meatball recipes? Get Meatballs, my e-book packed with amazing, crowd-pleasing, family-friendly turkey meatball recipes, plus full-color photos and a few fun videos. With the FREE Kindle Reading App, great meatballs will always be just one click away on any computer, tablet or smart phone. Click here to learn more.

Disclosure: The Perfect Pantry earns a few pennies on purchases made through the Amazon.com links in this post. Thank you for supporting this site when you start your shopping here.


What a fun idea, and I can only imagine that bacon and maple syrup have to make meatballs taste amazing.

Kalyn, this is one of those recipes that started as a joke, but turned out to be a really good idea. In fact, these meatballs are a little bit addictive, especially if you have a sweet tooth like my husband Ted!

I'm in Lydia. You celebrate Thanksgiving twice so Happy Thanksgiving.

I've never had a breakfast meatball. I want one now - like right now! This is right up my alley.

Bellini, thanks, and happy Thanksgiving to you!

Donna, these were an instant hit in my house. As in, I had to make them three days in a row!

So funny Lydia that this recipe started out as a joke - what a great way to celebrate Canadian Thanksgiving!

Oh, yum! There's nothing better than sausage dipped in maple syrup. All of that goodness in a meatball, with beer? Count me in!

Jeanette, yes, a joke, but now it's become a favorite breakfast and a great story.

Janel, that's what my husband said!

these kinda remind me of the cocktail meatballs of the 70s! put these a steam pan and put out the toothpicks!

These sound wonderful--but I can use real beer, right?
After all, breakfast for dinner is a favorite and/or it's 5 pm somewhere. Pick your rationalization.

Carol, these would be fun for a cocktail party. I have some frilly little toothpicks somewhere in the pantry.

Kirsten, yes you can, and not just for dinner!

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