My Savory Breakfast Meatballs
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.
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.
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1 lbs ground pork and ground chicken breast
- 8 oz garnet sweet potato (1 small)
- 5-6 turkey bacon strips (no sugar added)
- 3 tbsp finely chopped fresh herbs ((e.g. rosemary sage, oregano))
- 2.5 oz mushrooms (chopped (i use shiitake today. alt. cre portobello mushrooms).)
- Carbohydrate 0.0618640909090909 g
- Cholesterol 0 mg
- Fat 0.00311181818181818 g
- Fiber 0.0252954545454546 g
- Protein 0.0104522727272727 g
- Saturated Fat 0.000935454545454545 g
- Serving Size 1 1 meatball (35g)
- Sodium 158.597454545455 mg
- Sugar 0.0365686363636364 g
- Trans Fat 0.000133636363636364 g
- Calories 0 calories
Step-by-step
- Preheat oven to 400/420 F.
- 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).
- Slightly crisp up bacon strips. Chop them into smaller pieces.
- Mix ground pork/chicken with 3 ½ tbsp chopped fresh herbs, sweet potato mash, bacon pieces, and chopped mushrooms.
- Line a non-stick aluminum foil over a large/flat sheet pan and make about 22 meatballs (small golf size balls).
- 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.
- *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 !
Golden exterior crusts yield to a dense, speckled interior featuring fragments of dark mushroom and pink cured pork. Achieving correct internal doneness in mixed poultry and pork meatballs requires strict adherence to visual cues when a digital probe is unavailable. Ground chicken breast dries out rapidly past 165 degrees Fahrenheit, while ground pork requires thorough rendering to avoid a greasy mouthfeel. Watch the edges touching the aluminum foil. When those contact points turn deep mahogany and the fats bubble clear rather than cloudy, the interior proteins have fully coagulated. Sweet potato mash functions here as a starch binder rather than a primary flavor agent, replacing the moisture typically retained by eggs or breadcrumbs. Fresh herbs release volatile oils rapidly during the initial sixteen-minute bake. Dried alternatives require halving the volume because moisture loss concentrates their potency. Batches freeze safely for fourteen days if sealed tightly to prevent ice crystal formation. Reheating works best in a covered skillet with a splash of water rather than a microwave, which turns the exterior rubbery. Test one meatball by splitting it entirely in half before clearing the rest of the sheet pan.
