Pork and Sage Baked Breakfast Meatballs
Easy and savory breakfast meatballs for great make ahead breakfast!
Servings: 4
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
Freezer Tips:
- 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
Calories: 303kcal | Carbohydrates: 1g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 650mg | Potassium: 345mg | Fiber: 0.3g | Sugar: 0.05g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg