Perfect for meal prep so you have breakfast ready for the week, it’s time to make some breakfast meatballs!
You might also enjoy our Butternut Breakfast Meatballs, Breakfast Meatloaf and Homemade Breakfast Sausage!
Why We Love Meatballs for Meal Prep
We love meatballs for meal prep because they’re versatile and perfectly portioned out. You can freeze them before or after cooking to help make an easy meal your future self will appreciate.
When you vary what you serve them with, you can make your breakfast feel totally different every day, so you don’t get bored eating the same thing all week. Check out our serving ideas below!
We are masters at meal prep! Check out all of our favorite meal prep recipes!
What to Serve with Breakfast Meatballs
Here are some ideas.
- With scrambled or fried eggs
- Over a salad with fresh greens
- In a bowl with cauliflower rice and greens
Your Turn to Try These Bacon & Breakfast Sausage Meatballs
Whether you’re meal prepping or just want a hearty breakfast, make these breakfast meatballs!
If you try out this recipe, let us know what you think by leaving a star rating and comment below. Also, take a picture and tag it on Instagram @realsimplegood so we can check it out! We love to see what you’re making!
Bacon & Breakfast Sausage Meatballs
Ingredients
- 8 slices of bacon, diced
- 1-1/2 lb ground breakfast sausage, (we used our homemade country breakfast sausage because we freeze it in 1 lb batches so it’s ready to go)
- 1/2 onion, diced
- 10 mushrooms, diced
- 1 large parsnip, shredded
- 8 sage leaves, finely diced
Equipment
Instructions
- Over medium-high heat cook diced bacon pieces until they start to get crispy. Remove from heat and place on a paper towel covered plate to cool.
- Place sausage in a mixing bowl and set aside.
- If you are using a food processor, use the grating attachment.
- Put the onion, mushrooms and parsnip through the food processor. Otherwise, if you are doing it by hand, dice the onion and mushrooms and then grate the parsnip.
- Add onion, mushrooms and parsnip to the mixing bowl with the sausage. Add bacon pieces and sage also.
- Preheat your oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- Use your hands to combine all of the ingredients in your mixing bowl.
- Form the mixture into oversized golf ball sized balls and place them on the lined baking sheet. It should make roughly 14-16 meatballs.
- Bake in the oven for 35-40 minutes.
- Enjoy these breakfast balls with spinach, kraut and blueberries, or with eggs and spinach. Yum!
I would have loved this recipe so much, however I think the food processor ended up with the veggies being TOO processed which created a pulpy and foul smelling mess (I don’t normally cook with parsnips or mushrooms though). If I had grated or small diced them all, I think it would have turned out better. I would like to re-create it and do that next time!
Did you use the grating attachment as noted in the recipe or the s-blade? You can definitely over-process the veggies with the s-blade so you have to be careful of that. Hopefully you can adjust and they turn out better next time.