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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 want breakfast sausage.
I’m also a big fan of leftover meatballs during my Whole30 because they are the perfect grab and go protein bite pre- or post-workout—or for when you just need a little something to snack on in the afternoon. I decided to satisfy my sausage craving with these easy, portable baked meatball, making meal prep easier than ever!
ingredients:
- Ground Pork
- Fresh Sage
- Dried Marjoram
- Kosher Salt
- Freshly Ground Black Pepper
- Garlic Powder
- Onion Powder
- Ground Sage
- Crushed Red Pepper Flakes
step-by-step:
step one: preheat the oven and prepare the baking sheet
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
step two: make the meatball mixture
Place all of the ingredients in a mixing bowl and using your hands, mix until well combined.
step three: form the meatballs
Using an ice cream scoop, scoop out the pork mixture and use your hands to form 2-inch meatballs. Arrange on the prepared baking sheet in a single layer.
step four: bake the meatballs
Bake until browned and cooked through, about 15 minutes.
Yes! These are such a good meal prep option for nourishing breakfasts throughout the week. Store them in the airtight container in the fridge for up to five days or in the freezer for up to three months.
Place the frozen meatballs in an ovenproof pan or baking dish and cover with foil. Bake in the oven at 300°F until warmed all the way through, about 25 minutes!
I loved having these Pork and Sage Breakfast Meatballs in my fridge all week for breakfast and post-workout snacking. In fact, I think next week I will just go ahead and double the recipe they never last long in my house!
looking for more meatball recipes? try these!
Pesto Meatball and Pastina Soup
Meatballs with Basil and Burst Tomatoes
Sesame and Scallion Asian-Inspired Meatballs
Pork and Sage Baked Breakfast Meatballs
Ingredients
- 1 pound ground pork
- 2 teaspoons finely chopped fresh sage
- 1 teaspoon dried marjoram
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes, optional
Instructions
- Preheat the oven to 400°F. 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 pork mixture and use your hands to form 2-inch meatballs. Arrange on the prepared baking sheet in a single layer.
- Bake until browned and cooked through, about 15 minutes.
Notes
- To freeze, let the meatballs cool completely, then transfer 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 in an oven-safe dish. Cover with foil and bake at 350°F for 20 to 25 minutes, or until heated through, tossing occasionally.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would you recommend using an air fryer vs the oven?
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!!