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I absolutely love pork and sage breakfast sausage, but it’s really tricky to find store-bought sausages that use clean ingredients and have no added sugars. I decided to take it upon myself to make my own Pork and Sage Breakfast Meatballs since I am in the middle of a Whole30 and really, really want breakfast sausage.
I’m also a big fan of leftover meatballs during my whole30 because they are the perfect grab and go protein pre or post-workout, or for when you just need a little something to snack on in the afternoon. I decided to make my sausage craving into an easy, portable, and baked meatball so that meal prep is easier than ever!
I loved having these Pork and Sage Breakfast Meatballs in my fridge all week for breakfasts and post-workout snacking. In fact, I think next week I will just go ahead and double the recipe because with Clayton and I, these did not last long enough! I think they’d also freeze well if you are batch cooking!
For more meatball recipes, check out my Meatball Round-Up!
Pork and Sage Baked Breakfast Meatballs
Ingredients
- 1 pound ground pork
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 teaspoon marjoram
- 1/2 tsp ground sage
- 2 tsp fresh sage finely chopped
- 1/2 tsp crushed red pepper flakes optional
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Place all of the ingredients in a mixing bowl and using your hands, mix until well combined.
- Using an ice cream scoop, scoop out the meat mixture then, using your hands, roll meatballs into 2-inch size balls and place on the prepared baking sheet in a single layer.
- Transfer the meatballs to the preheated oven and bake until browned and cooked through, about 15 minutes.
Notes
- To freeze, let the meatballs cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, place the container in the refrigerator overnight. Reheat in the oven by placing the meatballs and sauce in an oven-safe dish, covering with foil, and baking at 350°F for about 20-25 minutes, or until heated through. Tossing occasionally to ensure even heating.
Nutrition information is automatically calculated, so should only be used as an approximation.
how long would you reheat these if you froze them? excited to baby prep a bunch of your recipes!!
To reheat, place the frozen meatballs in an ovenproof pan or baking dish and cover with foil. Bake low (like 300°F) until warmed all the way through- 25 mins or so!
Delicious!! Made these for Whole 30 as a quick breakfast option. I will definitely make a double batch next time!!
Just made a batch of these for breakfast this week. Wow! They’re perfectly seasoned with the mix of spices in the recipe! (I was not shy with the red pepper flakes!). I used ground turkey because that’s what I had on hand, and added a peeled and shredded apple to the mix. Next time I’ll make a big batch and freeze for easy breakfasts!
made these with pork and loved them! made them again with ground turkey and also great.
I don’t care if these are whole 30 or not they are absolutely delicious
They can be whole30 right? If you use pork with no sugar?
yep!!