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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.
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!
Variations
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!
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Ingredients
- 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
Instructions
- Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper, then set aside.
- 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.
- 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.
- Let cool slightly then enjoy!
Nutrition Information
Recipe Notes
- 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.
Rachael Kelley says
Your breakfast ideas never cease to rock me!!!
Kim says
Love the no egg breakfast ideas! Do you have suggestions for heating from frozen? Thanks!
Amber Goulden says
I either microwave them for around 90 seconds to 2 minutes, or put them in a pan on the stovetop over medium heat with a bit of oil, cover, cook for 1-2 minutes, then flip and cook for an additional 1-2 minutes. The stovetop method is nice when you have time because you get a crispy crust!
Laura says
How many meatballs are a serving size?
Krista says
Would frozen blueberries work too?
Amber Goulden says
Yes, frozen works fine!
Jessie says
These are genius! So delicious and easy
Amber Goulden says
So glad you enjoyed them Jessie!
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.
Amber Goulden says
Sorry you didn’t love them Sharon! In the post we listed a lot of different modifications so hopefully if you try them again you can customize them to your taste!
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!
Lynda says
How many meatballs does the recipe make?
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! 🙂
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?
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?
Amber Goulden says
Absolutely Lisa! If you could find ground chicken that could work well here too.
Melanie says
Do you grate a cooked or uncooked sweet potato before adding it to the mix?
Amber Goulden says
Uncooked!
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!!
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!
Amber Goulden says
You can absolutely leave it out!
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?
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!!
Judith says
I am going on a business trip next week and really want to try these. Do they work with frozen kale??
Amber Goulden says
I think it could work – but I would defrost the kale and squeeze it first to make sure it is free of excess liquid so the meatballs don’t wind up soggy!
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?
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.
Autumn says
This about to be my absolute new favorite recipe, can not wait to try it!
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.
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!
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!
Amber Goulden says
About 5 meatballs!
Deeann says
What is the calorie count for these?
Amber Goulden says
We’ve added the nutrition info above!
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.
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.
Freya says
These look amazing .. and so different! Can’t wait to try them this weekend!
Jenna Lightfoot says
Is there a lower carb option for the sweet potato that you think would work?
Amber Goulden says
You can use butternut squash!
Kelsey says
Do you cook the butternut squash beforehand?
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!
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?
Elton says
You forgot to mention the sage in the directions 🙂
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.
Melody says
FYI: Sage is listed in the ingredients but not the directions
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!!!
Crystal says
Holy smokes!! So delicious. I used ground turkey instead and they weren’t dry at all. Thanks for another amazing recipe!!
Tiffany Segal says
Amazing with any protein!
Brandi Schilhab says
Yay, so glad you love them!!
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!
Brandi Schilhab says
Love it, Ellen! We’re so glad they’re a hit over there!
Amy says
I browned the pork and now it won’t stick. I don’t know what to do with it now.
Brandi Schilhab says
Did you brown the pork before forming all of the ingredients into meatballs, Amy?
Genevieve says
I would have eaten it as hash.
Kristine says
OMG, these breakfast balls are amazing and super simple to make.
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!
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.
Brandi Schilhab says
I love these too, Natasha! So glad you enjoyed them!
Chris says
This looks good. Do you have nutritional info for this recipe?
Thanks.
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.
Marian says
We love these! It’s just two of us, so I keep them in the freezer and take them out as needed.
Brandi Schilhab says
Such a great idea! We’re so glad you love them!!
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.
Brandi Schilhab says
So glad you love it, Carissa! Thank you so much for sharing this with us!
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!
Brandi Schilhab says
YAY! That makes us so happy, Angie! Thank you!
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!
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.
Gen says
Love these. The recipe makes a lot. Perfect for meal prep.
Brandi Schilhab says
So glad you love this one, Gen! It’s one of my favorites for sure!
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!
Brandi Schilhab says
Amazing! So glad you enjoyed these, Tiffany!
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!
Brandi Schilhab says
YUM! What a great idea! So glad you love these, Megan!
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!
Brandi Schilhab says
Score! That’s so great to hear, Christie!!!
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?
Brandi Schilhab says
So glad you love them, Courtney! The nutrition facts should be just under the recipe now. Hope that helps!
Charlotte says
yum! tasted great. did the yam and the kale in the food processor to cut down on chopping time.
Brandi Schilhab says
Great idea, Charlotte! We’re glad you enjoyed these!
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.
Brandi Schilhab says
So glad you enjoyed these, Jennifer! Thank you for sharing this with us!
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!
Brandi Schilhab says
So glad you loved these, Kelly! They’re one of my favorites!
Jennifer O'Bier says
The directions are missing the sage.
Brandi Schilhab says
Thanks, Jennifer!
Heather says
I made these as breakfast patties with a little allspice lawrys peppercorn and maple syrup. They reheat lovely. 10/10 so tasty
Heather says
I made these as breakfast patties with a little allspice lawrys peppercorn and maple syrup. They reheat lovely. 10/10 so tasty
Melissa Guevara says
Love to hear that, Heather! Thank you for taking the time to share with us!