Savory breakfast meatballs ! Easy and delicious Paleo breakfast meatballs that are Whole30 and Keto friendly. These savory breakfast meatballs are perfect for make ahead breakfast !

Savory Breakfast Meatballs

I love meatballs.

And I’ve shared a fair amount of meatball recipes with you on this blog. For example, Chinese lion’s head meatballs, curry meatball soup, Vietnamese meatballs …etc.

Then, it occurred to me why not make savory breakfast meatballs that are quick to make, good for batch cooking, and freezer friendly ?

One great thing about these yummy savory breakfast meatballs is its versatility. You can use either ground pork, chicken, turkey, or a combination. Choose your favorite fresh herbs, sweet potatoes, and make some delicious balls. 🙂

I want to mention that in the one-minute video below I used a combination of ground pork (80% lean, 20% fat) and ground chicken breast. If you use only ground chicken or turkey, it’s best to use a combination of breast and dark meat so that your meatballs will be more moist and tender.

I also added one secret ingredient to make these savory breakfast meatballs even more irresistible. Watch the 1-minute video below and share the recipe with your friends and family.

These savory breakfast meatballs will become one of your favorite breakfast food after one bite !

Savory Breakfast Meatballs

 

 

Savory Breakfast Meatballs

Savory Breakfast Meatballs
Print
My Savory Breakfast Meatballs
Prep Time
15 mins
Cook Time
26 mins
Total Time
41 mins
 

Wake up to enjoy Savory Breakfast Meatballs that are not only Paleo, Whole30, but also egg-free. You can make them ahead and freeze for up to 2 weeks. 

Course: Breakfast, Snack
Cuisine: American
Servings: 22 meatballs
Calories: 149 kcal
Author: ChihYu
Ingredients
  • 1 ¾ lbs ground pork and ground chicken breast
  • 8 oz garnet sweet potato 1 small
  • 5-6 turkey bacon strips no sugar added
  • 3 ½ tbsp finely chopped fresh herbs (e.g. rosemary, sage, oregano)
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 2.5 oz mushrooms chopped (I use shiitake today. Alt. cremini, portobello mushrooms).
Instructions
  1. Preheat oven to 400/420 F.
  2. Peel the skin of sweet potato. Dice it to smaller chunks. Add a bit water to a microwave safe container. Nuke them until they are soft and mash. (Note: add a bit water to mash the sweet potato if it’s too dry).
  3. Slightly crisp up bacon strips. Chop them into smaller pieces.
  4. Mix ground pork/chicken with 3 ½ tbsp chopped fresh herbs, sweet potato mash, bacon pieces, and chopped mushrooms.
  5. Line a non-stick aluminum foil over a large/flat sheet pan and make about 22 meatballs (small golf size balls).
  6. Bake until they are golden brown and cooked through. Baking time about - 1st side: 16 mins. Flip them and bake 2nd side: 10 mins. To give the meatballs a golden brown color, turn oven to High broil for an additional 2 minutes.
  7. *Note: Once the meatballs are cool, put them in ziplock bag and store in the freezer. Reheat in the microwave in the morning for a quick and savory delicious breakfast !
Nutrition Facts
My Savory Breakfast Meatballs
Amount Per Serving
Calories 149
* Percent Daily Values are based on a 2000 calorie diet.

 

Make these for dinner !

%d bloggers like this: