Low Carb Breakfast Balls

"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."
 
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photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Kathy photo by Kathy
photo by anniesnomsblog photo by anniesnomsblog
photo by Yoster photo by Yoster
Ready In:
50mins
Ingredients:
6
Yields:
48 meatballs
Serves:
12
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ingredients

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directions

  • Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
  • Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
  • Bake at 375°F for about 25 minutes.
  • Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
  • 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.

Questions & Replies

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  1. Joseph
    So why use beef with the sausage in the mixture? Would the beef flavor over power the pork flavor?
     
  2. Peggy L.
    how do you heat them up?
     
  3. stephenb2006
    The main problem with this recipe and many others is that I live in a family of only 2 people and this simply makes too much. I have to do some involved math to make this one for the two of us.
     
  4. arwenjohnson
    Nutrition facts please? Nevermind I see it now
     
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Reviews

  1. elaina.thiemann
    I really enjoyed these as a no carb breakfast. Today, I am adding spinach and garlic powder.
     
  2. KindergartenMom
    Mercy, these are SO good! Thanks for posting them! I made them with 1lb sausage and about 2lbs ground beef, and instead of the onion flakes and pepper I used 2Tbsp of 3 Onion Dip Mix (by Epicure Selections) and 3Tbsp of ground Flax. Thanks for the fabulous recipe!
     
  3. Rockamama
    Scotch eggs are delicious dipped in a spicy mustard, and can be eaten hot, at room temp, or cold. Yummy!
     
  4. 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!
     
  5. qm1441
    I've been low carb-ing....lost 30lbs in less than 3 months. These meatballs are great. I wrap them up in threes and freeze. It takes less than a minute to microwave and I have a breakfast that smells great, is FAST, and holds me over for a few hours. I'm making them today but I've bought good quality low fat sausage, very low fat beef, omega-eggs, and non-fat cheddar. Should bring the calories down. {-;
     
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Tweaks

  1. Cars59r
    Very tasty! I used turkey sausage instead of pork, and since I didn't have onion flakes I used onion powder. I also put in a little Tony Chachere's Original Creole Seasoning. My husband said they were "darned good." (OK he used another word, but...) I think these would be a good addition to spaghetti sauce as well. I never seem to be able to make a really good tasting meatball, but these turned out fab. I also want to try Chef #1065437's very clever suggestion of adding spinach.
     
  2. MissKayteeMarie
    I signed up as a member just to review this recipe. I have been doing low carbs for many years and am always looking for new recipes. I rarely find a delicious low carb recipe that I haven't tried, but this is one of them! I used fresh red diced onion instead of dried and added some minced garlic, but otherwise I followed the recipe. I wrapped in 3's in parchment paper then stored them all in a large Ziploc in the freezer. It is so easy to just grab a bunch and microwave right in the parchment paper for a (VERY) quick on-the-go breakfast! It does get greasy so you have to be a little cautious of grease dripping out of the parchment wrapping when retrieving from the microwave, but no biggie as long as you're careful. I am so addicted to these! Thank you for posting!
     
  3. Sherry Belle
    I decided to play with this recipe tonight and I was very pleased with the end result. I live alone/eat alone so I liked the idea that I could eat a few of these little guys and freeze the rest of them. I used a pound of pork sausage, a pound of lean ground beef and a pound of lean ground turkey. I also decided to add 1/2 tsp garlic powder and 1/2 tsp curry powder instead of pepper. Thank you...Mercy...for adding to my collection of great recipes!
     
  4. 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.
     
  5. iboso64
    Easy to do and very, very tasty. I used 1 part habanero sausage to 2 parts mild and substituted ground chicken--just because. I used a green onion in place of the onion flakes and added a liberal portion of garlic powder because I love garlic. I made two of them "scotch" and enjoyed both versions deliciously.
     

RECIPE SUBMITTED BY

Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
 
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