Meatballs for breakfast? Heck yes! Call it backwards day and make it a theme day. Start the meatballs with ground pork and bacon for this meatball recipe! The entire family will love them, not to mention they are delicious! They are filled with a homemade seasoning mix, chopped bacon, shredded cheese, and old-fashioned oats!
Why You'll Love This Recipe
- Sweet and Savory Flavor Combo
- Customize Homemade Sausage Seasoning Mix
- Gluten Free & Low FODMAP
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Featured Ingredients
- Ground Pork - Bulk ground pork without seasonings.
- Bacon - Adds the perfect smoky, salty, fatty flavor.
- Sausage Seasoning Mix- kosher salt, dried parsley, poultry seasoning, black pepper, dried thyme, crushed red pepper flakes, ground coriander, accent flavor - this mix is based on this breakfast sausage recipe.
- Green Onions - Use only the green onion tops to keep this low FODMAP.
- Milk - Use regular milk or unsweetened almond milk.
- Egg - This is used to hold the meatball together.
- Quick Oats - The meatballs need filler, and quick oats provide the perfect texture.
- Shredded Cheese - Use cheddar for a classic flavor profile.
- Maple Syrup - Pure maple syrup is the best and needed for dipping meatballs!
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Using a food processor or a sharp knife and cutting board, finely chop the bacon into small pieces. Add to a large bowl.
In the mixing bowl, add the ground pork, salt, dried parsley, poultry seasoning, ground black pepper, dried thyme, crushed red pepper, ground coriander, and accent flavor. Add the green onions, milk, egg, quick oats and cheddar cheese.
With your hands, mix the meatballs until combined.
Using a small cookie scoop, place equally sized meatballs on a parchment paper-covered baking sheet. Once proportioned out, use your hands to roll into meatballs.
Bake in a preheated 350 degrees F oven for 25-30 minutes or until an internal temperature of 165 degrees F is reached.
Serve the baked meatballs with a small dish of maple syrup. The pure maple syrup is the best!
Ingredient Swaps
- Breakfast Sausage - Skip the seasoning mix and ground pork and use breakfast sausage, like Jimmy Dean, as a shortcut.
- Ground Turkey - Swap out the ground pork for ground turkey for a leaner option.
- Oats - Old-fashioned oats will also work but will be visible in the meatball rather than being absorbed like quick oats.
Breakfast Meatball Variations
Spicy Breakfast Meatballs: Double the amount of crushed red pepper, add ¼ teaspoon of cayenne powder, and use pepperjack cheese instead of cheddar.
Eggy Breakfast Meatballs: Chop two hard-boiled eggs and add the meatball mixture.
Storing and Reheating
Store: Keep any leftover meatballs in an airtight container in the refrigerator for up to four days.
Reheat: Microwave leftover meatballs for 1-2 minutes or until warmed through. Cut in half to speed up the process. Another option is using a skillet on the stovetop to reheat.
Freeze: Chilled leftover meatballs will freeze wonderfully. Use a freezer-friendly container or a ziplock bag and keep the meatballs in the freezer for up to four months. Defrost and reheat.
Meal Planning
For backwards day, start breakfast with breakfast meatballs with roasted tiny potatoes or cheesy potatoes. Everyone will love this perfect combination! For dinner, eat dessert first. I highly recommend monster cookies or Nutella puppy chow! Make all your breakfast favorites for dinner - pancakes, french toast, egg casserole! It would be my favorite meal of the day!
Meal Prep
Make a double batch and enjoy half of the breakfast sausage meatballs immediately. Freeze the other half until it is time to meal-prep breakfast. The next week or whenever you are in the mood for a hearty breakfast, add two or three meatballs to a meal-prep container. Add a hard-boiled egg and some fresh fruit to each container. Busy mornings do not mean skipping breakfast!
Additional Meatball Recipes
Recipe
Breakfast Meatballs
Equipment
Ingredients
- 1 pound ground pork
- 1 teaspoon kosher salt
- ½ teaspoon dried parsley
- ¼ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon accent flavor enhance or sour salt
- 8 strips bacon
- ¼ cup green onion tops
- ½ cup unsweetened almond milk
- 1 large egg
- ½ cup quick oats
- ½ cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees F.
- Add the eight strips of uncooked bacon to a food processor and pulse until chopped into small pieces. Otherwise, use a sharp knife and cutting board to chop.
- In a large mixing bowl, add the chopped bacon, ground pork, and the seasoning mix: salt, parsley, poultry seasoning, ground black pepper, dried thyme, crushed red pepper, ground coriander, and accent flavor.
- Next, add the green onions, milk, egg, quick oats, and shredded cheese.
- Using clean hands, mix the meat mixture until combined.
- Grab a small cookie scoop and place equally sized meatballs on a parchment-covered baking sheet. Once proportioned out, use your hands to roll into meatballs.
- Bake meatballs in a preheated 350 degree F oven for 25-30 minutes or until the internal temperature of 165 degrees F.
- Serve meatballs with maple syrup for dipping.
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