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
Ingredients
Nutrition Values
-
Calories:375 kcal
-
Fat:17.5 g
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Carbohydrates:9.5 g
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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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