These Bacon Sweet Potato Breakfast Meatballs are the perfect portable egg-free breakfast that provide a healthy dose of protein, carbs, fat, and greens!
Oh my gosh. I feel like these sweet potato bacon breakfast meatballs have been haunting me you guys! I first made them way back in January, then promptly lost the recipe (and many others). So I re-made them, re-wrote the recipe, then took photos. The only thing was, the photos didn’t turn out well at all, so I knew I couldn’t post it. BUT, these were so good, and so convenient, I knew I needed to re-make and photograph them, so here we are. (Not to mention that a few of you had seen the recipe on my Instagram and were asking for it so I promised it would be up. Accountability for the win!) Third time’s a charm right? It’s only taken me weeks to get this post up but… I’m just happy it is finally here.
So I wrote this recipe while developing breakfasts for an AIP (autoimmune protocol) book, which meant no eggs! I quickly learned that egg-free, Paleo breakfasts are tough to come by. But, the idea of a breakfast meatball started swirling in my head. At my job with Fed & Fit, we teach in The Project that breakfast should hit all the different macronutrients- protein, carbohydrates, and healthy fats – along with a big side of leafy greens. But cooking up eggs, potatoes, kale, and bacon every day can get tiring. So, I wanted to find a way to pack it all into one portable option – and the sweet potato bacon breakfast meatball was born!
These meatballs feature ground pork, bacon bits, shredded sweet potato, and spinach. The bacon keeps everything perfectly moist and salty, while the sweet potato adds the perfect touch of breakfast sweetness! You can also easily substitute white potato if you don’t do well with sweet potatoes. Finally, we add in some finely chopped greens. I’d recommend using either baby kale, spinach, or arugula (perfect if you are low oxalate!). I originally tried with curly kale and it just didn’t incorporate into the meatballs properly, but feel free to give it a try.
This recipe makes a TON of meatballs, but they freeze perfectly so you can always have them on hand for those especially rushed mornings and feel good about the fact that you have a nicely balanced breakfast option ready to go! Also, if you can eat eggs, these are super delicious chopped into scrambled eggs. Now go make these and enjoy your mornings!
Sweet Potato Bacon Breakfast Meatballs
Sweet Potato Bacon Breakfast Meatballs are the perfect egg-free breakfast for when you're on the go!
- 2 lbs Ground Pork or Turkey
- 8 Slices Bacon, Diced
- 1.5 Cups Sweet Potato, Shredded*
- 6 oz Baby Spinach, Baby Kale, or Arugula
- 1 Tbs Water
- 1/2 tsp Baking Soda
- 1 tsp Cream of Tartar
- 1 Tbs Coconut Flour
- 1 Tbs Tapioca Starch
- 1 tsp Fresh Rosemary, Thyme, and Sage, Chopped**
- 1/2 tsp Cinnamon
- 1 Tbs Pure Maple Syrup
- 1.5 tsp Kosher Salt
- 1/4 tsp Pepper
Preheat the oven to 425.
Dice bacon and cook over medium heat until crispy.
While bacon is cooking, shred the sweet potato.
Heat the kale, spinach, or arugula in a pan over medium heat with a small amount of oil until wilted. Let cool then squeeze out all extra moisture with cheesecloth or paper towels. Next, chop the greens into small enough pieces to combine with the meatballs.
Combine water, baking soda, and cream of tartar in small bowl.
In a large bowl, combine ground pork, bacon, sweet potato, greens, baking soda mixture, and remaining ingredients. Mix thoroughly.
Using a tablespoon, form the mixture into 1-inch meatballs and place on a baking sheet.
Bake for 18 minutes.
* You can substitute the 1.5 cups sweet potato with 1.5 cups potato depending on your preference!
** If you don't have fresh herbs on hand, substitute 1 tsp poultry seasoning and 1/2 tsp ground dried thyme instead