Breakfast Meatballs

Breakfast Meatballs

by Dr. Kellyann
Table of Contents

    These Breakfast Meatballs are sure to become a morning favorite. Made with your choice of ground turkey or pork, a refreshing touch of apple, aromatic sage, and an optional hint of fennel, these meatballs are a flavorful way to enjoy a protein-packed breakfast. Plus, with instructions for both air-fryer and conventional oven methods, this versatile recipe is perfect for busy mornings or leisurely weekends alike. 

    PREP TIME: 10 min | COOK TIME: 8-15 min | YIELD: 4 servings 

    Ingredients

    • 1¼ pounds ground turkey or pork, or a combination of the two
    • 1 medium apple, grated
    • ½ teaspoon ground or rubbed sage
    • ½ teaspoon fennel seed (optional)
    • ⅛-¼ teaspoon garlic powder
    • 1 teaspoon Celtic or pink Himalayan salt
    • ½ teaspoon ground black pepper crushed red-pepper flakes (optional)
    • Avocado, coconut, or olive oil pan spray

    Instructions

    Place meat in a medium bowl. Use the large holes on a box grater or a food processor with the shredding disk to grate the apple. Squeeze as much juice as possible from the grated apple. Add sage, fennel seeds, garlic powder, salt, pepper, and red-pepper flakes (if using) and combine all ingredients.

    Wet your hands and roll into 1" balls. Try to keep them the same size so they will cook evenly. You should get 16 small meatballs, about 1½ ounces each.

    AIR FRYER METHOD:

    Preheat the air fryer to 350°F. Place half the meatballs into the basket in one layer and lightly spray with pan spray. Cook for about 8 minutes, shaking the basket halfway through. Remove and keep warm while cooking the second batch. Test for doneness with an instant-read thermometer. Turkey should be cooked to an internal temperature of 165°F and pork to 160°F.

    OVEN METHOD:

    Preheat the oven to 400°F, center the rack in the top half of the oven, and line a baking sheet with parchment. Place the meatballs in one layer, leaving a bit of room between each meatball. Lightly spray each meatball with pan spray and bake for 15 minutes, or until they are cooked through. Test for doneness with an instant-read thermometer. Turkey should be cooked to an internal temperature of 165°F and pork to 160°F.

    Notes

    If you make the meatballs larger or smaller (or if you make patties) you will need to adjust the cooking time.

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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.