Chorizo Potato Breakfast Meatballs

fork holding a chorizo potato breakfast meatball dipped in a bright green sauce

With mild spice, protein, greens, and healthy carbs in every bite, these chorizo potato breakfast meatballs are the perfect portable, make-ahead breakfast!


For the Meatballs:

For the Sauce:


  1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Grate the potato (we recommend using the shredder attachment of your food processor for quickest results), then place 1 ½ cups of shredded potato in a tea towel and squeeze the potato to get rid of excess moisture.
  3. Add the shredded potato to a large bowl along with the remaining spinach, ground pork, and seasonings, then work the mixture with your hands until fully combined.
  4. Roll the mixture into 1-inch balls then place on the parchment paper-lined baking sheet. Bake for 25 minutes, until the meatballs are fully cooked and browned on top.
  5. While the meatballs are baking, blend together all sauce ingredients, adding in water 1 tablespoon at a time until desired consistency is achieved.
  6. Eat immediately, or store in the refrigerator for up to 5 days or the freezer for up to 5 months. To reheat, either microwave them for 1 minute, or place in a skillet with a teaspoon of oil over medium heat and cook for 2 minutes per side, until browned and fully warmed through.

Keywords: meal prep, gluten free, low-carb, paleo, freezer friendly