I have been a serious meatball fan lately. I think they’re genius for meal prepping, lunch on the go, and just a really easy overall snack. They’re mindless to make, simple to store, quick to grab, warm up, and eat.
These chorizo and sweet potato balls are easily one of my favorite morning meatballs. You can’t beat a classic (shhhh, that’s coming soon) but these savory sweet balls of protein come close.
I enjoy these alongside a poached egg or two and with my new favorite signature blend coffee. Enjoy sleeping more than the time to make eggs? Pop two of these balls into a sandwich bag, store in your refrigerator, and grab while you’re putting the creamer away and running out the front door!
“I tripled the recipe and now I have meat balling out of my ears!”
Not to worry! These meatballs freeze exceptionally well. Place meatballs on a plate in the freezer for about 15 minutes or so. Once firm, place in a freezer safe gallon bag. From there, you can grab as needed. A minute and half in the microwave usually does the trick for me.
Chorizo Breakfast Meatballs
Ingredients
- 1 pound chorizo
- 1 cup frozen spinach, drained
- 1/4 cup sweet potato, diced
- 1/4 teaspoon sea salt
- Crack or two of fresh cracked black pepper
- Muffin tin
Directions
- Preheat oven to 350°F.
- Remove chorizo from casing placing meat into a mixing bowl. Add spinach, sweet potato, salt and pepper. Stir to combine all ingredients.
- With your hands, form mixture into small balls, about an inch thick. Place one meatball inside each muffin space.
- Bake for 20 minutes.
Wholesome Joy 