Monday, July 29, 2013

Savory Bacon and Maple Meatballs

These are my new favorite meatballs! I made them last week and served them with a salad and sweet potato for dinner. I'm making them again this week and eating them for breakfast! I'm sure you could make them into sausage "patties" to make them seem more breakfast-y!

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Breakfast Bacon and Maple Meatballs
Serves: 4
  • 1lb breakfast sausage (no sugar added)
  • 1 sweet potato
  • 4oz button mushrooms (I used half a container of sliced button mushrooms)-I omitted this
  • ½ yellow onion, peeled
  • 2 tablespoons maple syrup-I used honey 
  • 5-6 slices of bacon
  • 1 garlic clove, minced
  • salt and pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Place your bacon slices in a pan over medium heat. Cook on both sides until crispy, place on a paper towel to soak up the excess fat and cool, then dice up into small pieces that would fit well in meatballs. 
  3. Place your sweet potato in a food processor with the shredding attachment. Shred your sweet potato, remove contents, then shred it once more. You want it pretty fine.
  4. Then shred your onion and mushrooms in the same container with the sweet potato that was shredded twice.
  5. Add your sweet potato, mushrooms, and yellow onion to a bowl along with your breakfast sausage, maple syrup, garlic clove, diced bacon, and salt and pepper and mix well. Your hands are your best tools.
  6. Place parchment paper on a baking sheet then start making your meatballs.
  7. What is helpful is using an ice cream scoop so they are all the same size. Roll the scooped out balls in your hands and place on a baking sheet. Repeat until all your ingredients are gone.
  8. Bake for 30-35 minutes until meatballs are golden brown and completely cooked through. Be sure to check one before you turn the oven off!


  1. Did you buy paleomg? Or do you just get these recipes from the website