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A white plate with a blue rim filled with a serving of breakfast meatballs on a tile surface. There is a fork with a piece of meatball on the fork next to a knife on the plate. There is a white bowl of blueberries and a blue linen to the top and a sheet pan with more blueberries on a metal spatula and a cup of coffee to the bottom.
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4.60 — Votes 55 votes

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 8 servings (32 meatballs)
Author: Cassy Joy Garcia

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!

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

Calories: 276kcal | Carbohydrates: 7.6g | Protein: 20.8g | Fat: 18.2g | Saturated Fat: 5.6g | Cholesterol: 76.8mg | Sodium: 379.9mg | Fiber: 1g | Sugar: 3.5g