Blueberry Sweet Potato Breakfast Meatballs

By: Cassy Joy Garcia

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These blueberry sweet potato breakfast meatballs are a portable breakfast that delivers protein, healthy carbs, and greens in every bite! They're perfect for meal prepping over the weekend so you can eat them all week long.

Blueberry sweet potato breakfast meatballs

I LOVE a hearty breakfast. For me, the ideal balanced breakfast includes protein, a starchy carb, a pile of greens for extra energy, in-season fruit, and has good representation from all the colors of the rainbow. There's just one caveat to my dream breakfast: it isn't always so easy to fit in making (and eating) it on your typical rushed weekday morning! And that's precisely why we're bringing you these blueberry sweet potato breakfast meatballs.

These little portable bites combine ground pork, shredded sweet potatoes, blueberries, and kale for a breakfast option that is totally meal prep-friendly, egg-free, and easy to eat on the go while also packing a big nutritional punch. Each bite of these breakfast meatballs brings you the perfect combination of sweet and savory for a breakfast you'll actually look forward to eating all week long!

Blueberry sweet potato breakfast sausage meatballs

These breakfast meatballs are also extremely customizable to your own tastes:

  • If you're not a fan of the sweet and savory combo, you can absolutely leave out the blueberries and maple syrup for a more savory version.
  • You can easily swap out the shredded sweet potato for shredded white potatoes or even winter squash if you're looking for a lower-carb alternative!
  • If kale isn't your thing (though you should totally try our lemony kale before making that decision) you can substitute freshly chopped spinach here for a more mild green.
  • If you've got breakfast sausage already on hand, you can use that in place of the ground pork and omit the extra seasonings in the recipe.

Finally, these breakfast meatballs are PERFECT for making in a large batch. You can either keep them in the refrigerator and eat them all week, or freeze them and reheat them straight from frozen whenever you need. We hope you love them as much as we do!

More egg-free breakfast recipes you'll love:


Blueberry Sweet Potato Breakfast Meatballs

These blueberry sweet potato breakfast meatballs are the perfect portable breakfast that deliver protein, healthy carbs, and greens in every bite!

  • Author: Amber Goulden
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 8, Makes about 32 meatballs 1x
  • Cuisine: Breakfast


  • 2 pounds ground pork (may also use turkey)
  • 1 large sweet potato, peeled
  • 1 1/2 cups finely chopped and de-stemmed kale
  • 2/3 cup blueberries
  • 1 tablespoon pure maple syrup (omit for Whole 30)
  • 1 1/2 teaspoons coarse sea salt
  • 1 1/2 teaspoons fresh chopped thyme (may substitute 3/4 teaspoon dried)
  • 1 1/2 teaspoons fresh chopped sage (may substitute 3/4 teaspoon dried)


  1. Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper, then set aside.
  2. Grate the sweet potato until you have enough to equal 1 1/2 cups, then add to a large bowl along with the ground pork, kale, blueberries, maple syrup, salt, thyme, and sage. Work the mixture with your hands until fully combined.
  3. Shape the mixture into one inch balls and place on the rimmed baking sheet. Bake at 400 F for 20 minutes until the meatballs are browned and the blueberries have burst.
  4. Let cool slightly then enjoy!


  • These will keep up to 5 days in the refrigerator or up to 3 months in the freezer.
  • You can substitute spinach for the kale, but due to the water content of spinach we recommend cooking it first, then wrapping it in cheesecloth and squeezing out the excess water before adding it into the meatballs.
  • If you don't like sweet potatoes, you can substitute with an equal amount of shredded white potatoes. For a lower carb substitute, use shredded butternut squash.

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Recipe rating

  1. Rachael Kelley says:

    Your breakfast ideas never cease to rock me!!!

  2. Kim says:

    Love the no egg breakfast ideas! Do you have suggestions for heating from frozen? Thanks!

  3. Laura says:

    How many meatballs are a serving size?

  4. Krista says:

    Would frozen blueberries work too?

  5. Jessie says:

    These are genius! So delicious and easy

  6. Sharon Hansen says:

    This was the first dish I didn’t love. I didn’t care for the combination but I made them so I will eat them. It’s a good combo for health, just not as tasty as other recipes of yours I’ve tried.

  7. Miranda says:

    Made these with turkey and kale. LOVE them. Am making another batch and freezing because I am about to travel for work and these will be perfect to take with me! Thank you!

  8. Lynda says:

    How many meatballs does the recipe make?

  9. Victoria says:

    I made these yesterday to meal prep my breakfasts for the week. Made them with ground turkey (quality pork is sadly very difficult to find where I live) and kale. I wasn’t sure how I would like them because I typically do not like fruit and meat together. I’m happy to report that I absolutely LOVE them! I’ve been looking for a meal prep-able breakfast idea that doesn’t involve eggs because I just get sick of them so fast. I really love the flavor in these and how easy they were to make. Thanks for another winner! 🙂

  10. Kristina says:

    These are SO, SO good! I’m wondering how canned pumpkin would work in place of the sweet potato or would that have too much moisture? And would one do a cup and 1/2 of that also?

  11. Lisa P says:

    I’m not that crazy about pork but I want to try these, I know you suggested using ground turkey instead but as sometimes done with traditional “dinner” meatballs do you think you could do a mix of half pork and half turkey?

  12. Melanie says:

    Do you grate a cooked or uncooked sweet potato before adding it to the mix?

  13. Hope Shultis says:

    These are the BOMB! So easy to make, such wonderful flavors in each bite. Best of all my grandaughter loved them and she has been getting very picky with her food lately. So, thank you!!

    5.0 rating

  14. Nicole Eaton says:

    Hi there! Trying to go without added sugars, so I don’t want to use the maple syrup. Do you think they will turn out or should I find a substitute?

    Thank you!

  15. Jenna Lightfoot says:

    Could you substitute mashed pumpkin for the sweet potato? Or any other low carb alternatives? If so, would you use 1-½ cups?

  16. Brook says:

    These are AMAZING!! I’ve struggled to find an easy breakfast alternative since I realized I had an egg sensitivity. I will definitely be making these again. Thank you!!

  17. Judith says:

    I am going on a business trip next week and really want to try these. Do they work with frozen kale??

  18. Kari Sherri says:

    Could these be frozen for a few days before eating them if I want to make a big batch and save them?

  19. Stephanie says:

    These are delicious! Turkey, cooked spinach and frozen blueberries worked great. There was A LOT of juice while baking but they turned out fine. I did cook mine longer…a little over 30 minutes but mine may have been larger.

  20. Autumn says:

    This about to be my absolute new favorite recipe, can not wait to try it!

  21. Abbey says:

    I love this recipe! I’m newly pregnant with our 4th and having something healthy to grab first thing in the morning has really helped with my nausea. I also LOVE that I can make up a giant batch to freeze and store for convenience without having to compromise nutrition. My kids and husband also enjoy these even though I accidentally left out the syrup. Thank you.

  22. Emily says:

    I really liked these. I only made half a batch since I wasn’t sure how I would feel about the combination. They are really good. I was conservative with the amount of blueberries and actually wished that I had added more!

  23. Chelsea says:

    Love the list of egg-free breakfast options! Curious what a serving would be of these meatballs since they are a “complete” breakfast with everything you need packing in one meatball. Thanks!

  24. Deeann says:

    What is the calorie count for these?

    1. Tonya Beattie says:

      I see you responded that you posted the calorie count but I don’t see it. Would love the nutritional information. Thanks.

    2. Brandi Schilhab says:

      Working on getting the nutritional info added to the recipe card, but I’ll go ahead and post it here in the meantime! Each serving (4 meatballs) has 276 calories, 18g of fat, 8g of carbohydrates, 3.5g of sugar, and 21g of protein.

  25. Freya says:

    These look amazing .. and so different! Can’t wait to try them this weekend!

  26. Jenna Lightfoot says:

    Is there a lower carb option for the sweet potato that you think would work?

    1. Kelsey says:

      Do you cook the butternut squash beforehand?

  27. Jackie says:

    Made these yesterday as written and I love them! These will be great to have on hand for snacks too. Great combo of a savory dish with a pop of sweet from the blueberry!

  28. Roberta says:

    Love this ! I follow a low carb diet, what would the carb count be by omitting the maple syrup and subbing the butternut squash for the sweet potato?

  29. Elton says:

    You forgot to mention the sage in the directions 🙂

  30. Tiffany Segal says:

    Incredible idea for breakfast. I have made this three times. First with pork, second dark meat chicken, and third ground turkey. All were amazing. Only used the maple syrup the second time and felt like it was totally not needed.

    5.0 rating

  31. Melody says:

    FYI: Sage is listed in the ingredients but not the directions

  32. Leanne says:

    I love these a thousand times!! Genius!!! I dont like sage so omitted it, but oh boy. I had to restrain myself from eating them all!!!

  33. Crystal says:

    Holy smokes!! So delicious. I used ground turkey instead and they weren’t dry at all. Thanks for another amazing recipe!!

  34. Tiffany Segal says:

    Amazing with any protein!

    1. Brandi Schilhab says:

      Yay, so glad you love them!!

  35. Ellen Wagner says:

    I can’t rave about these enough. The whole family loves them – picky husband loves the sweet savory combo and not having to make eggs and using these as the breakfast protein. My 1 yr old eats them for any meal. I love how big of a batch it makes to keep everyone happy for a while. Thank you!

    1. Brandi Schilhab says:

      Love it, Ellen! We’re so glad they’re a hit over there!

  36. Amy says:

    I browned the pork and now it won’t stick. I don’t know what to do with it now.

    1. Brandi Schilhab says:

      Did you brown the pork before forming all of the ingredients into meatballs, Amy?

    2. Genevieve says:

      I would have eaten it as hash.

  37. Kristine says:

    OMG, these breakfast balls are amazing and super simple to make.

    1. Brandi Schilhab says:

      I’m actually enjoying these for breakfast this week, and you’re so right – they are amazing!! So glad you love these!

  38. Natasha says:

    Savory and sweet. A delightful change up to the breakfast game. Had to use spinach bc that’s what I had in the house but it was amazing. My husband who rarely gets excited about food was wondering what smelled so good and looked so good.

    1. Brandi Schilhab says:

      I love these too, Natasha! So glad you enjoyed them!

  39. Chris says:

    This looks good. Do you have nutritional info for this recipe?

    1. Brandi Schilhab says:

      Working on getting the nutritional info added to the recipe card, but I’ll go ahead and post it here in the meantime! Each serving (4 meatballs) has 276 calories, 18g of fat, 8g of carbohydrates, 3.5g of sugar, and 21g of protein.

  40. Marian says:

    We love these! It’s just two of us, so I keep them in the freezer and take them out as needed.

    1. Brandi Schilhab says:

      Such a great idea! We’re so glad you love them!!

  41. Carissa says:

    This recipe is genius!! It’s delicious and has everything you need – protein, carbs, and veggies! I can’t eat eggs and I’m always looking for egg-free breakfast options. I’m also looking for snacks that I can grab on the run that have all the ingredients of a meal. This is perfect for both of those! I made it with half pork and half turkey, and left out the maple syrup. It’s still slightly sweet because of the sweet potatoes and blueberries.

    1. Brandi Schilhab says:

      So glad you love it, Carissa! Thank you so much for sharing this with us!

  42. Angie Morris says:

    Made these today for a healthy breakfast option. Holy smokes – so good!! The flavor is beyond fantastic! I didn’t have kale on hand, so I used fresh baby spinach (without cooking first as recommended). It still worked great! Thanks for such a delicious recipe!

    1. Brandi Schilhab says:

      YAY! That makes us so happy, Angie! Thank you!

  43. Mackenzie says:

    Delicious recipe! I would never have thought of combining the ingredients. Will use for inspiration on future cooking endeavors. What is the nutritional breakdown for this recipe? I’ve tried finding the information online but haven’t had any luck. It would be helpful for those of us logging meals. Thanks!

    1. Brandi Schilhab says:

      This is one of my very favorite recipes…so yummy! I’m having trouble getting the nutritional info to attach to the recipe card, so I’ll go ahead and post it here in the meantime! Each serving (4 meatballs) has 276 calories, 18g of fat, 8g of carbohydrates, 3.5g of sugar, and 21g of protein.

  44. Gen says:

    Love these. The recipe makes a lot. Perfect for meal prep.

    1. Brandi Schilhab says:

      So glad you love this one, Gen! It’s one of my favorites for sure!

  45. Tiffany says:

    These are amazing. I used 93% ground turkey, butternut squash, and frozen blueberries. A batch made 38 meatballs. I divided them into 6 servings of 6 and had breakfast for the week!

    1. Brandi Schilhab says:

      Amazing! So glad you enjoyed these, Tiffany!

  46. Megan Peterman says:

    These are so YUMMY! I’ve made them twice, both times using ground turkey. They are perfect for meal prep breakfasts, but I also put them on my kale salad for lunch one day and it totally worked!

    1. Brandi Schilhab says:

      YUM! What a great idea! So glad you love these, Megan!

  47. Christie says:

    These are so good, my teen daughter gave me a “look” when I told her what was in them but then ate 4 in one sitting. Win!

    1. Brandi Schilhab says:

      Score! That’s so great to hear, Christie!!!

  48. Courtney says:

    These breakfast meatballs are so delicious, and I love that I can make a huge batch ahead of time so eating healthy in the morning is super quick and convenient. One question though, is there somewhere I can find a nutritional values breakdown on your recipes?

    1. Brandi Schilhab says:

      So glad you love them, Courtney! The nutrition facts should be just under the recipe now. Hope that helps!

  49. Charlotte says:

    yum! tasted great. did the yam and the kale in the food processor to cut down on chopping time.

    1. Brandi Schilhab says:

      Great idea, Charlotte! We’re glad you enjoyed these!

  50. Jennifer says:

    These are delicious! I used half sweet potato and half Yukon gold. I also added some crushed red pepper because we like spice. I’ll definitely be making them again.

    1. Brandi Schilhab says:

      So glad you enjoyed these, Jennifer! Thank you for sharing this with us!

  51. Kelly says:

    I decided to try these on a whim, and I’m SO glad I did! I was a little scared of adding the berries but these are SO GOOD. I should have known, everything from Fed & Fit turns out great! Thank you for another awesome recipe!

    1. Brandi Schilhab says:

      So glad you loved these, Kelly! They’re one of my favorites!

  52. Jennifer O'Bier says:

    The directions are missing the sage.

    1. Brandi Schilhab says:

      Thanks, Jennifer!