Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze

*This is a sponsored post for SheSpeaks/Smithfield at Walmart*

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze

Are you still planning your holiday menus, like I am – at the last minute?  Then feel free to relax as you look no further!  These super simple, delicious meatballs are a sure thing no matter what your celebration looks like.

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze | Sweet Anna's

They are incredibly easy, packed full of flavor and can be made ahead so all you have to do is heat them up when it’s time to serve.  

They can be served up big as a main course with potatoes or rice on the side, or served up as is for a satisfying little appetizer on a buffet table.  It doesn’t get much better than that!

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze | Sweet Anna's

I think most of you would agree with me – a holiday smorgasbord table just wouldn’t be complete without meatballs.  Whether you like yours in a barbecue sauce, gravy, or a sweet glaze – meatballs are a crowd pleaser any way you serve them.

And especially when you make them a little surprising and a lot delicious.  Isn’t it fun to share something new, yet still comforting, on your holiday table?

These meatballs are gluten-free, so everyone can enjoy them, but feel free to use regular all-purpose flour if you’d prefer.

Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze | Sweet Anna's

And in case you need a little more motivation, Smithfield All-Natural Pork products are affordable and something you can feel good about feeding your family…  and you can find them at your local WalMart while you’re buying all your stocking stuffers and last minute gifts!


Make-Ahead Gluten-Free Pork Meatballs with an Easy Apple Butter Glaze

Yield: makes about 2 dozen meatballs


    for the meatballs:
  • 1 1/2 lb ground pork
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons 21-seasoning salute (no-salt-seasoning) or ground sage
  • 2 tablespoons dried minced onions
  • 1 tablespoon bacon grease or olive oil
  • 1/3 cup all-purpose gluten-free flour blend
  • 1/2 cup hot water
  • for the glaze:
  • 1/2 cup apple butter
  • 2-3 tablespoons cold water


  1. Preheat the oven to 450ºF. Lightly grease a large rimmed baking sheet and set aside.
  2. In a medium bowl, gently mix the meatball ingredients together until just blended. Don’t over mix!
  3. Form the meatball mixture into small balls, about the size of a golfball or smaller, and place onto the baking sheet.
  4. Bake for 20-25 minutes until golden.
  5. If you are making these ahead, let them cool completely before transferring to freezer bags and storing in the freezer until you are ready to use them.
  6. When you are going to serve the meatballs, place them in a skillet with a lid, whisk together the apple butter & water and pour over the meatballs. Simmer until heated through, turning the meatballs once or twice to make sure they are well coated.
  7. You can also reheat these in the slow cooker if you would like an even more hands-off approach!

easy, no bake pumpkin cheesecake bites

*This is a sponsored post for Eggo brand waffles.  The recipe, thoughts and opinions are my own!*

Creamy, rich, tangy, no-bake Pumpkin Cheesecake Dip is piped onto sweet little toasted waffles for a fun, easy, holiday dessert!

easy no-bake pumpkin cheesecake bites | Sweet Anna's

I don’t know about you, but I am always looking for new (easy to fit into the chaos) desserts for Thanksgiving dinner.

Yes, classic pumpkin pie always makes an appearance, but I won’t lie…  I buy my pumpkin pie at the store.  It’s just too easy and cheap to buy.

I save my Thanksgiving desserts energy for more creative and fun things.  I like to change things up and push people’s holiday tastes and memories outside of the norm.

So, I have made this pumpkin cheesecake dip many times before, but I decided to take it a step further and make it a fancy little 2-bite dessert, using cute little toasted Eggo mini-waffles as a crust.

Super cute and easy to throw together…  And yay for something new on the holiday table!

easy no-bake pumpkin cheesecake bites | Sweet Anna's

What are your favorite desserts for Thanksgiving?  Do you always make/serve/eat the same things?  Or do you like to change things up each year??

easy, no bake pumpkin cheesecake bites


  • 2 cups pumpkin purée
  • 1 (8oz) package cream cheese, softened
  • 1 cup firmly packed brown sugar*
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoons cinnamon
  • pinch of salt
  • Eggo mini-waffles


In a large mixer bowl, cream together everything except the waffles until light and fluffy (using the paddle attachment). Spoon this mixture into a gallon ziploc bag and chill for at least 2 hours, or up to 2 days, taking it out about 30 minutes before you are ready to serve it.

When it's almost time to serve the cheesecakes, toast the mini-waffles, well done. Separate them and place them on a serving tray.

Cut off one corner of the ziploc bag of cheesecake and pipe a generous dollop onto each waffle. Sprinkle additional pumpkin pie spice or cinnamon over the top, for garnish, and serve!

(*I like to keep this cheesecake dip a little on the less-sweet side, since the dippers and whipped cream are sweetened also. Feel free to add a bit more sugar, to taste, if you like things sweeter!)

If you’d rather not do the piping, you can just serve this as dip with toasted mini Eggo waffles, graham crackers and gingersnap cookies on the side!


Go check out the “Great Waffle-Off” on Eggo’s Facebook page to submit your own waffle-creations for the chance to win some fabulous prizes!

autumn salad with maple vinaigrette and waffle croutons

*This is a sponsored post for Eggo brand waffles.  The recipe, thoughts and opinions are my own!*

autumn salad with maple vinaigrette and waffle croutons | Sweet Anna's

I was really excited about this challenge to come up with non-breakfast (as in: not just butter and syrup) uses for our favorite freezer waffles.

Actually I kind of love a challenge of any kind, but my family’s obsession with Eggo waffles made this one extra fun.

This week’s theme is Thanksgiving foods.  (Waffles on Thanksgiving?  Really?!)

Yep!   And,of course, my first thought was some kind of waffle stuffing, but that just seemed too…  I don’t know.  Too much work I guess.

Then this salad idea popped into my head and oh my word is it good.

The funny thing is, I don’t really remember serving or eating salad at any Thanksgiving dinners.  Oh, I know they must have been there, but I never got around to them.  I plan on changing that ‘salad-is-second-rate’ mindset with this one.

The combination of a maple vinaigrette with the buttery, toasted waffle croutons, toasted almonds and dried cranberries is just so much fun.

The waffle croutons are the perfect balance of crunchy and chewy and the dried cranberries are such a great complement to the tangy maple dressing.

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