Butternut Breakfast Meatballs (Paleo, GF + Egg-Free)

I’ve always loved having something very filling for breakfast when I do have one. This is because I lead such a fast paced lifestyle that it’s hard to predict when my next meal would be. Although some people would argue that this kind of routine is bad for your metabolism, recent studies do show numerous benefits of having an intermittent fasting diet.

When these rare breakfasts do happen, I usually cook lunch or dinner meals for myself to keep me satiated throughout the day or until my next meal, which could often time be 8 hours after. I’d whip out some protein packed meal like stove top grilled chicken or some sumptuous adobo and pair it with the previous night’s leftover salad since they’re a bit easy and fast to make. However, to keep the boredom at bay you do have to be a bit creative with your ingredient and recipe choices. Well, actually, in reality, it’s just actually me checking out the contents of what’s in the fridge and musing what to do with it.

Last Thursday as I opened up the fridge I saw these beautiful butternut squash staring at me. I wasn’t really feeling squash spaghetti that early in the morning, so it was another trip to Pinterest for me to scour some fab ideas. You can tell by now that Pinterest has become my low carb WOE best friend for its amazing treasure of all thing low carb, keto or paleo.

Remarkably, I did find a recipe for butternut squash and what’s more is that not only is it plenty of goodness but it’s specially made for breakfast! Here are REAL SIMPLE GOOD’s BUTTERNUT BREAKFAST BALLS… I hope you enjoy every bite of it as much as I did!

P.S. This recipe serves 30 meatballs so you can save some for a later date.

Yields: 30 pieces



Preheat oven to 375 degrees Fahrenheit and line a large baking sheet (or 2 medium sheets) with parchment paper.

Cut up the butternut squash into large cubes. Using the chopping attachment of a food processor, chop the squash into small bits. Remove from food processor and place in a large bowl. Chop onion and mushrooms into bits also and place in the bowl with the squash.

Add sausage, rosemary, paprika and cinnamon to the bowl. Use your hands to combine all of the ingredients until everything is mixed well.

Form the mixture into golf ball sized balls and place them on the lined baking sheet. Bake in the oven for 40 minutes.

Remove, allow to cool for a few minutes, and serve.