People are always asking me for recipe ideas for people who can’t eat eggs. Welp, here ya go. Breakfast meatballs. No eggs. No nuts. Just happiness. And for you people who do love nuts, I paired it next to Steve’s Original PaleoKrunch Cereal. It’s stupid good. Like, seriously.

Getting back to reality can be hard sometimes. Especially when it includes a 4am alarm clock with a 10 degree welcoming temperature outside. I was impressed my little oh-so-wanted civic even started. Well really, I was just impressed it wasn’t stolen in the few days I was gone. Must have been too cold to want to steal cars. She has a rough time getting through the winters, that civic of mine. It makes sounds that definitely aren’t normal and likes to sputter a bit when I start it. She’s funny. Always testing my patience.

Anywho, yesterday was a tough day. Probably because I was hauling around an extra ten pounds or so. So not only did my clothes fit a bit on the uncomfortable side, but I was sluggish AND didn’t get hungry until night. Those are some of the signs that show you ate too much. And too many weird things. My body doesn’t love the French fries and cheese sauce that ended up on my plate a few too many times over the weekend. F*cking cheese fries.

So thankfully, when I was ready to leave the gym in the morning, I had Jason there to talk me into an extra workout. But first visual this. I had woken up at 4am that morning, after getting about 4 or 5 hours of sleep and could barely apply my make up. So I was wearing sweatpants…the ones I wore to bed….and some baggy shirt to hide my weekend shame. Thankfully I put a bra on that morning, I was surprised I actually remembered to. So when Jason asked to workout, I was a bit worried. So I rolled my pants up as high as I could into shorts, tied them extra tight, and sucked it up. It looked like I was wearing a diaper. I don’t even want to know what I looked like while doing handstand push ups. But I got the little three rounder workout done, diaper and all, not as far behind Jason as I thought I would be. I was fueled by carbs. Meaning cheese fries.

The rest of my Monday was spent not eating, because I still wasn’t hungry. Making food that I didn’t eat. I literally didn’t eat until 7pm. That’s SO not me. Kinda creepy what sh*tty food does to us. And then I worked out more. I ran to the gym. Gross. I had to shoot so many snot rockets because it was so damn cold. No wonder I’m single. Whatever. I’m finally getting better at running, snot rockets and all. Then I did the workout. With front squats. Ew. But the best part was I didn’t have to run home in the quickly dropping temperature. Because Ryan, a wonderful guy from the gym, took me home. You know why he’s wonderful? Because he reads my blog, so I KNOW he’s cool. I trust people who read my blog. Well, most.

Are you wondering what I finally ate at 7pm? Of course you are. I ate these fantastic little meatballs. All meat should be in ball form.

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Breakfast Bacon and Maple Meatballs

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4.9 from 32 reviews

  • Yield: 4 1x


  • 1lb breakfast sausage
  • 1 sweet potato
  • 4oz button mushrooms (I used half a container of sliced button mushrooms)
  • ½ yellow onion, peeled
  • 2 tablespoonsmaple syrup
  • 56 slices of bacon
  • 1 garlic clove, minced
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Place your bacon slices in a pan over medium heat. Cook on both sides until crispy, place on a paper towel to soak up the excess fat and cool, then dice up into small pieces that would fit well in meatballs. Duh.
  3. Place your sweet potato in a food processor with the shredding attachment. Shred your sweet potato, remove contents, then shred it once more. You want it pretty fine.
  4. Then shred your onion and mushrooms in the same container with the sweet potato that was shredded twice.
  5. Add your sweet potato, mushrooms, and yellow onion to a bowl along with your breakfast sausage, maple syrup, garlic clove, diced bacon, and salt and pepper and mix well. Your hands are your best tools.
  6. Place parchment paper on a baking sheet then start making your meatballs.
  7. What is helpful is using anice cream scoopso they are all the same size. Roll the scooped out balls in your hands and place on a baking sheet. Repeat until all your ingredients are gone.
  8. Bake for 30-35 minutes until meatballs are golden brown and completely cooked through. Be sure to check one before you turn the oven off!
  9. Pair your breakfast meatballs with Steve’s PaleoKrunch Cereal and some almond milk!

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PaleOMG Breakfast Bacon Maple Meatballs


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  1. Anna says:

    Whole foods breakfast sausage that’s behind the meat counter has brown sugar in it I hate to say 🙁

  2. Regina Engel says:

    My goodness, these are wonderful just the way they are. Already a favorite recipe and I have already given out the site for the recipe four times this week!

    1. juli says:

      yay!! they are one of my favorite too!

  3. Jenn says:

    These are freaking amazing!! I pre cooked them for dinner two nights from now…I may have to make more because I doubt they make it until then!!! My picky 10 yer old even loved them and she likes NOTHING!! Thank you thank you thank you!!!

  4. Tracy Lynn says:

    These look incredible. I’m so excited to try these. Did you you ground pork meat? I’m avoiding all sugars….so do you think I could use some maple extract vs the maple syrup???

    I’m avoiding eggs and it’s really hard to find paleo/keto recipes that are egg free….this looks like a winner!!

    Tracy Lynn

  5. Rebecca says:

    I literally just cried out with joy when I read your ingredient list on the above Breakfast Bacon & Maple Meatballs!! They look great and (my 25-yr old daughter and I have Hashimoto Auto-Immune) I can have ALL the ingredients, yeah!! By the way, I look forward to your posts, they are witty, fun and cute! I’m probably old enough to be your Mom and since being diagnosed, am new to this whole Paleo movement. Although, I feel like I have taken a couple of college courses after researching mega-hours online and being a part of the Gluten Summit, Calorie Myth and other conferences. I REALLY appreciate all you do!!

  6. Rachel says:

    Is there anything that could replace the mushrooms?

    1. juli says:

      you could leave them out, they should still stick together just fine!

  7. Kim says:

    Juli, these are SO DANG GOOD. I love them so much and I always have to make a double batch since between myself and my 6yo daughter, they do not last long!

    I like to make my own simple breakfast sausage to use with these (1 tsp Penzey’s sage/1 tsp salt per lb of ground pork), and tonight I sweated the onions out a bit to ensure they were cooked (and didn’t bother my reflux.)

    You rock, woman!

  8. Alz says:

    I made them this morning subbing celery and fresh parsley for mushroom (what I have on hand). I never buy sausage as ground beef is cheaper, so I just added sage, fennel, anise and red pepper flakes to make it sausage-y. They were good but a little too soft after 35 minutes. After eating them I realize I used 350 instead of 375! Will make them again soon.

  9. Virginia says:

    These are AMAZING. I’ve actually been making the recipe in a loose form for a few months now. Last night was the first time I made them into meatball form. And this morning: I’m very happy. They’re delish. I ate 4 good sized meatballs. Which may have been one too many, as I’m very full. But they’re so tasty. These might be the perfect breakfast for me. Thank you!

  10. Virginia says:

    Oh, and I meant to say that I just use plain ground pork because it’s so hard to find pork sausage without MSG or junk in my area. And I’ve subbed out carrots for the sweet potato a few times (in the loose hash form).