Low Carb Breakfast Balls

I used to live off of these when I was low carbing. They freeze really well. I also occasionally mixed in TVP (texturized vegetable protein) and flax for some extra fiber.

Preparation time

  • Prep Time 20 mins
  • Total Time 50 mins
  • Serves  12,
  • Yield 48 meatballs

Ingredients

  • 2 lbs bulk pork sausage
  • 1 lb ground beef
  • 3 eggs
  • 2 tablespoons dried onion flakes
  • 1/2 teaspoon black pepper
  • 1/2 lb sharp cheddar cheese, shredded

Directions

  1. Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
  2. Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
  3. Bake at 375°F for about 25 minutes.
  4. Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
  5. NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.

Source: food.com

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