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Overhead view of a platter of Apricot Basil Breakfast Meatballs

Apricot Basil Breakfast Meatballs Recipe

These breakfast meatballs are a quick and easy, high-protein, nutrient-dense protein option for breakfast. Naturally gluten-free, grain-free, egg-free, and dairy-free, these sweet and savory meatballs store, freeze, and reheat well, making them great for meal prep. 

Prep: 10 minsCook: 15-18 minsTotal: 25 mins
Servings: 22-24 meatballs 1x

Ingredients

  • 1 lb ground pork
  • 1 lb ground turkey or ground chicken
  • 4 garlic cloves, minced (1½ tablespoons)
  • 1½ cups finely chopped fresh spinach
  • ⅓ cup finely chopped fresh basil leaves
  • ½ cup finely diced dried apricots
  • 1 teaspoon fine salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper
  2. In a large bowl, combine the ground pork, ground turkey (or chicken), garlic, spinach, basil, dried apricots, salt, and pepper. Use a large spoon or your hands to mix the ingredients together until well combined.
  3. Using a 3-tablespoon scoop, form the mixture into 22-24 meatballs. Place the meatballs on the prepared baking sheet, leaving space between the meatballs for even baking.
  4. Bake until the internal temperature of the meatballs reaches 165°F, 15-18 minutes. 
  5. Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let meatballs cool completely then place in a freezer-friendly container and freeze for up to 3 months.

Nutrition Information

  • Serving Size: 1/6 of the recipe (4 meatballs)
  • Calories: 312
  • Fat: 18 g
  • (Sat Fat: 6 g)
  • Sodium: 327 mg
  • Carbohydrate: 9 g
  • (Fiber: 1g
  • Sugar: 6 g)
  • Protein: 26 g
  • Cholesterol: 97 mg

Dietary

© The Real Food Dietitians
Recipe By: Jessica Beacom