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–+ servings
Butternut Breakfast Meatballs

Butternut Breakfast Meatballs for a Cozy Morning Boost

Try these Butternut Breakfast Meatballs, a nutritious egg-free and gluten-free twist on breakfast fare.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 meatballs
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 2 cups Butternut Squash Can substitute with pumpkin or sweet potato.
  • 1 cup Mushrooms Substitute with diced zucchini if preferred.
  • 1 medium Onion Can omit for a milder taste.
  • 1 lb Ground Breakfast Sausage Turkey or chicken sausage for a leaner option.
  • 1 tsp Rosemary Thyme or sage work as substitutes.
  • 1 tsp Smoked Paprika Sweet paprika can be used as a milder alternative.
  • 1/2 tsp Cinnamon Omit for less sweetness.

Equipment

  • Oven
  • Food Processor
  • mixing bowl
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. Chop the butternut squash into large cubes, then pulse in a food processor until finely chopped.
  3. Finely chop the onion and mushrooms, then add them to the bowl with the butternut squash.
  4. Add ground breakfast sausage, rosemary, smoked paprika, and cinnamon to the mixing bowl and combine well.
  5. Shape the mixture into golf ball-sized meatballs and place them on the baking sheet.
  6. Bake the meatballs in the oven for around 40 minutes until cooked through and golden.

Nutrition

Serving: 3meatballsCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze for longer storage. Reheat by baking from frozen or microwave for a quick meal.

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