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.
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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!
More Favorite Breakfast Recipes
Blueberry Sweet Potato Breakfast Meatballs
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!
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.
Nutrition
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Could you substitute mashed pumpkin for the sweet potato? Or any other low carb alternatives? If so, would you use 1-½ cups?
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!
You can absolutely leave it out!
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!!
Do you grate a cooked or uncooked sweet potato before adding it to the mix?
Uncooked!
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?
Absolutely Lisa! If you could find ground chicken that could work well here too.
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?
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! 🙂
How many meatballs does the recipe make?
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!
Just made these but used broccoli instead of kale and these are seriously my new favorite thing. Thanks for a great recipe.
Amazing, Jeanna! Thank you so much for sharing this with us!!
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.
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!
These are genius! So delicious and easy
So glad you enjoyed them Jessie!
Would frozen blueberries work too?
Yes, frozen works fine!
How many meatballs are a serving size?
Love the no egg breakfast ideas! Do you have suggestions for heating from frozen? Thanks!
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!
These breakfast meatballs are very delicious! My husband and I ate a serving size each right out of the oven — it wasn’t breakfast, it was in the evening. I really like the taste of the blueberries with the savory taste of the pork and seasonings. Thanks a bunch for the recipe!
We’re so glad you love these, Dee Dee! Thanks so much for taking the time to share this with us.
Your breakfast ideas never cease to rock me!!!