Blueberry Sweet Potato Breakfast Meatballs

By: Cassy Joy
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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!


Blueberry Sweet Potato Breakfast Meatballs

Blueberry sweet potato breakfast sausage 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, and thyme. 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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  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!