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Savory Breakfast Meatballs

Savory Breakfast Meatballs

Savory Breakfast Meatballs

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Large mixing bowl
2
Measuring cups
3
Measuring spoons
4
Large skillet
5
Spoon or spatula
6
Meat thermometer
7
Plate or tray
8
Paper towels

Ingredients

Meat

  • 1
    0.5 pound Ground breakfast sausage
  • 2
    0.25 pound Ground beef

Binding

  • 1
    0.25 cup Breadcrumbs
  • 2
    1 each Large egg

Flavoring

  • 1
    0.5 small, finely chopped Onion
  • 2
    2 minced Garlic cloves
  • 3
    1 teaspoon Salt
  • 4
    0.5 teaspoon Black pepper
  • 5
    0.5 teaspoon Dried thyme
  • 6
    0.25 teaspoon Red pepper flakes

Cooking

  • 1
    1 tablespoon Olive oil

Directions

1

Combine Meats

In a large bowl, gently combine the ground sausage and ground beef. Be careful not to overmix, as this can make the meatballs tough.

2

Add Binders

Add the breadcrumbs and egg to the meat mixture. These will act as binders to hold the meatballs together.

3

Add Seasonings

Add the finely chopped onion, minced garlic, salt, black pepper, dried thyme, and red pepper flakes to the mixture. These ingredients add depth and complexity to the flavor profile. Mix gently to ensure even distribution of the seasonings, while avoiding overmixing.

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4

Shape Meatballs

With clean hands or a spoon, form the mixture into 1.5-inch meatballs. If the mixture is too sticky, wet your hands slightly with cold water to prevent sticking. Space them evenly on the plate or tray.

5

Heat Skillet

Heat the olive oil in a large skillet over medium heat. The skillet should be hot enough for a gentle sizzle when a drop of water is added. Do not overcrowd the pan.

6

Sear Meatballs

Carefully place the meatballs in the hot skillet, ensuring there's enough space between each to allow for even browning. Sear each meatball for 2-3 minutes on all sides until they are nicely browned. This process not only develops flavor but also locks in moisture. Be careful of splattering hot oil.

7

Simmer and Cook Through

Reduce the heat to low, cover the skillet, and let the meatballs simmer for 10-12 minutes, or until they are cooked through. To check for doneness, use a meat thermometer; the internal temperature should reach 160°F (71°C) for beef and 165°F (74°C) for sausage.

8

Drain and Serve

Remove the meatballs from the skillet and place them on a paper towel-lined plate to absorb any excess grease. Serve immediately while hot.

Recipe Tips

  • For a spicier meatball, add extra red pepper flakes or a dash of hot sauce.
  • Substitute ground turkey or chicken for a leaner option.
  • Use gluten-free breadcrumbs to make this dish gluten-free.
  • Store leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • Serve with a side of scrambled eggs, toast, or a fresh fruit salad.

Nutrition Facts (per serving)

Calories

250 kcal

Carbs

10g

Protein

14g

Fat

18g

Fiber

2g

Sugar

2g

Sat. Fat

7g

Sodium

600mg

Trans Fat

0.5g

Cholesterol

85mg

Potassium

200mg

Vitamin A

50%

Vitamin C

2%

Calcium

30%

Iron

2%

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