Paleo Baked Blueberry Pancakes & Sausage Balls
Made with gluten-free and dairy-free ingredients, these breakfast meatballs include the sweet flavors of blueberry pancakes and the savory flavors of breakfast sausage all in one bite!
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Servings: 4 servings (5 meatballs each)
Calories: 498kcal
Ingredients
- 1 cup coconut flour
- ¼ cup unsweetened shredded coconut
- ½ tablespoon tapioca starch (flour)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 pound ground pork sausage
- 2 eggs
- ¼ cup pure maple syrup plus additional for serving
- 1 teaspoon pure vanilla extract
- ¼ cup frozen blueberries
Instructions
- Preheat oven to 350 degree.
- In a medium size mixing bowl, mix coconut flour , shredded coconut, tapioca starch, baking soda and salt.
- In a separate larger bowl, combine sausage with eggs, maple syrup and vanilla. Using the back of a heavy spoon or a fork, mash everything together very well.
- Add the dry ingredient mixture to the bowl with the sausage mixture. Using a heavy spoon or your hands, combine everything together until the mixture becomes dough-like. Gently fold in frozen blueberries to the dough.
- Using a heaping tablespoon for each meatball, round mixture into about 20 equally sized balls.
- Place meatballs on a parchment paper-lined baking sheet and bake in preheated oven. Bake for 25 to 30 minutes (flipping halfway through) or until meatballs are browned and cooked through (internal temperature should be 160 degrees).
- Serve with a side of maple syrup for dunking! ENJOY! :)
Notes
- This recipe yields about 20 meatballs.
- Fresh blueberries can be used in place of frozen, keeping in mind that they'll most likely burst when folded into the meat turning the meatballs blue (which isn't necessarily a bad thing).
- Meatballs can be stored in the refrigerator for 3 to 4 days or frozen for 6 to 8 months.
Nutrition
Calories: 498kcal