Breakfast Meatballs

Breakfast Meatballs

This recipe makes about 12 meatballs. You'll enjoy 6 today and you can freeze the remainder to accompany lunch on Day #7. Storage and reheating instructions are below.

Breakfast portion:
Enjoy this recipe alongside a portion of fresh fruit.
Pineapple or your favorite citrus fruit match well with the flavors of this recipe.

Lunch portion:
Enjoy these over a starch of your choice such as quinoa & pesto or brown rice & parmesan cheese.

Make Ahead:

  • Prepare and cook the meatballs as directed.
  • Let them cool completely before storing.

Storage:

  • Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
  • Freezer: Freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.

Reheating:

  • Reheat in the microwave, oven, or skillet until warmed through.
  • makes:
    2 Servings
  • total time:
    25 min
  • cooking difficulty:
    Easy
  • Tags:

Ingredients

Egg
1
Breadcrumbs (or almond flour for gluten-free)
1/4 Cup
Small onion, finely chopped
1
Salt
1/2 tsp
Black pepper
1/4 tsp
Dried sage or thyme
1/2 tsp

Nutrition Values

  • Calories:
    375 kcal
  • Fat:
    17.5 g
  • Carbohydrates:
    9.5 g
  • Protein:
    40g

Utensils

  • Mixing Bowl
  • Baking Sheet

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Mix all ingredients gently in a bowl until just combined. Avoid overmixing.

3. Shape into 1-inch meatballs and place them on the prepared sheet.

4. Bake for 20-25 minutes or until fully cooked (160°F internal temperature), turning once for even browning.

This yields about 12 meatballs

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