Ingredients
- 500 g ground beef
- 60 g breadcrumbs
- 1 egg
- 1 small onion, finely grated
- 1 garlic clove, minced
- 1 tsp salt
- 1/4 tsp black pepper
- 60 ml maple syrup
- 60 ml ketchup
- 30 ml apple cider vinegar
- 15 ml soy sauce
- 1 tsp vegetable oil
Method
- Mix beef, breadcrumbs, egg, onion, garlic, salt, and pepper; shape into 20 meatballs.
- Brown the meatballs in oil in a large skillet for 8–10 minutes, turning often.
- Whisk maple syrup, ketchup, vinegar, and soy sauce, then pour over the meatballs.
- Simmer uncovered for 6–8 minutes, turning until cooked through and lacquered.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar in the sauce
Conversion used: Replace 50 g brown sugar with 60 ml maple syrup; reduce the ketchup by 15 ml to control sweetness. No oven adjustment is needed.
Why Quebec maple syrup: Maple gives the familiar sweet-and-sour glaze a deeper caramel flavor that works with beef and vinegar. The quick skillet method suits an everyday meal and a local pantry.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →