Just make a batch of these bacon and sausage breakfast meatballs on Sunday and you'll have them ready for re-heating in the morning the next few days.
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.
Add onion, mushrooms and parsnip to the mixing bowl with the sausage. Add bacon pieces and sage also.
Preheat your oven to 375 degrees 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 18 meatballs.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.