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.
- 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, and thyme. 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!
- 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.
- 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)