Pork and Sage Breakfast Meatballs

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

Serves: 4

Print

5 from 3 votes

Easy and savory breakfast meatballs for great make ahead breakfast!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

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

Author: Alex Snodgrass