Next Level Breakfast Meatballs
These breakfast meatballs are soft, juicy and loaded with so much flavour. Better still, they're so easy to make!
Servings: 20 meatballs
Cost: £1 / $1
- 1lb / 500g Sausage Meat (see notes)
- 3/4 cup / 45g Fresh Breadcrumbs (see notes)
- 1/4 cup / 60ml Milk
- 5oz / 150g Mushrooms, very finely diced (this seems a lot but they shrink down A LOT once fried)
- 3.5oz / 100g Bacon
- 1 small Onion, very finely diced
- 1 clove of Garlic, finely diced
- 1 tbsp Freshly Parsley (or 1 tsp dried parsley)
- 2 tsp Worcestershire Sauce
- 1 Egg
- 1/4 tsp EACH: Salt, White Pepper
- Oil Spray, as needed
In a large pan add bacon slices and gently fry over low-medium heat until crispy with the fat rendered down. Remove bacon and leave fat in the pan. Very finely dice bacon to a crumb like texture once cool.
Turn heat to medium and add in onion and mushroom. Fry until very soft and tender with the moisture drawn out, then add in garlic and fry for another couple of minutes. The onions/mushrooms should shrink down a lot and be nicely browned. Remove and leave to cool.
In a large mixing bowl add fresh breadcrumbs. Pour in milk & Worcestershire sauce and mash with a fork until the breadcrumbs absorb the liquid. Add in bacon, mushrooms, onion & garlic alongside parsley, egg, salt and white pepper. Mix with a fork until everything is incorporated. Add in sausage meat and use your hands to mix everything until evenly combined.
Use a 1tbsp measuring spoon to scoop out chunks of meat and space out on a large baking tray with parchment paper. Once all the chunks are scooped, one by one roll them into balls.
Coat with oil spray then place in the oven at 200C/390F for 20mins, or until deep golden and piping hot through the centre.
a) Sausage Meat - You'll find sausage meat in most supermarkets, but if you can't, just squeeze the meat from some 'neutral flavoured' sausages (i.e not herby or specially spiced sausages). In the US I believe you're looking for 'breakfast sausage'. Do not sub regular ground pork.
b) Breadcrumbs - 3/4cup/45g fresh breadcrumbs is the equivalent of 1 large slice of soft white sandwich bread. Easiest to pulse slices of bread in a food processor to make the crumbs. If you don't have a food processor just slice bread into cubes as small as you can. From there, just make sure the cubes soak up as much moisture as possible from the milk/Worcestershire sauce before combining with the rest of the ingredients.
c) Prep Ahead - You can fully prep them and tightly cover in the fridge overnight, then spray with oil and bake as instructed (add a few more mins if baking straight from the fridge). You can also freeze them. I recommend freezing them on a tray then transferring to a ziplock bag after a few hours, just to ensure they don't stick together. From there just thaw in the fridge then bake.
d) Make Ahead - You can, but they do dry out as they rest/reheat. Once baked, just allow to completely cool then tightly cover in the fridge for 2-3days or freeze for a month. Reheat in the oven at 180C/350F until piping hot through the centre again (thaw in fridge first if freezing).
e) Serving - These work great in replacement of sausages in a cooked breakfast (alongside my Breakfast Potatoes and Poached Egg).
f) Calories - per meatball (20 in total).
Calories: 113kcal | Carbohydrates: 2.19g | Protein: 4.7g | Fat: 9.43g | Saturated Fat: 2.684g | Polyunsaturated Fat: 1.007g | Monounsaturated Fat: 3.364g | Trans Fat: 0.004g | Cholesterol: 26mg | Sodium: 240mg | Potassium: 127mg | Fiber: 0.2g | Sugar: 0.68g | Vitamin A: 34IU | Vitamin C: 1.2mg | Calcium: 15mg | Iron: 0.5mg