Ingredients

The following ingredients have 4 Servings
  • 1lb breakfast sausage
  • 1 sweet potato
  • 4oz button mushrooms (I used half a container of sliced button mushrooms)
  • ½ yellow onion, peeled
  • 2 tablespoonsmaple syrup
  • 5-6 slices of bacon
  • 1 garlic clove, minced
  • salt and pepper, to taste

Instruction

  • Preheat oven to 375 degrees.
  • 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. Duh.
  • 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.
  • Then shred your onion and mushrooms in the same container with the sweet potato that was shredded twice.
  • 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.
  • Place parchment paper on a baking sheet then start making your meatballs.
  • What is helpful is using anice cream scoopso 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.
  • 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!
  • Pair your breakfast meatballs with Steve’s PaleoKrunch Cereal and some almond milk!