Low Carb Breakfast Balls

Mercy's Note:

I used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Serves: 12

Yield: 48.0 meatballs

• 2 lbs bulk pork sausage
• 1 lb ground beef
• 3 eggs
• 2 tablespoons dried onion flakes
• ½ teaspoon black pepper
• ½ lb sharp cheddar cheese , shredded

Directions:

1. Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
2. Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
3. Bake at 375°F for about 25 minutes.
4. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
5. NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.

Reviews

[Chef #1065437]

I really enjoyed these as a no carb breakfast. Today, I am adding spinach and garlic powder.

[*Kathy*]

9/13/2009: I made up a batch of these this morning. Usually when a recipe indicates it makes 48, I get a much lower amount. Not true with this recipe -- I made up 70 sausage balls! As suggested by another reviewer, I used italian sausage (half hot, half mild) rather plain pork sausage, and that gives them a nice spicy kick. EDITED TO ADD: DH just tried one of these balls, and thinks they are great for more than just breakfast. He thinks they would be great for dinner (spaghetti and meatballs) using Dreamfields low-carb spaghetti. 1/7/10 UPDATE: Made this again, adding 1 cup TVP (rehydrated in 7/8 cup chicken broth) for added fiber. They turned out great!

[Chef Jaesue]

OMG!! i am having trouble finding good stuff that i like now that i am lo carbing. i am a picky eater too. i used 1lb of hot and 1lb of mild sausage and instead of grd beef i used turkey. turned out so awsome!!! thanks so much for posting the recipe.