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Whole30 Breakfast Meatballs

  • Author: Alaena Haber



1 pound grassfed ground beef

1 8-ounce white or regular sweet potato

1 medium zucchini, ends removed, sliced in half lengthwise and widthwise

1 medium gala apple, cored

1 tablespoon finely minced sage

2 teaspoons Dijon mustard

1 ½ teaspoons fine sea salt

1 teaspoon ground cinnamon

½ teaspoon granulated garlic

½ teaspoon ground ginger


  1. Preheat oven to 400 degrees. Have a 24-cup muffin tin pan ready. 
  2. Peel the sweet potato and shred it in your food processor along with the zucchini using the shredding disc. Transfer to a clean kitchen towel and squeeze out excess liquid. 
  3. Now shred the apple in the food processor. No need to squeeze out the liquid.
  4. In a large bowl, mix the ground beef, shredded sweet potato, zucchini and apple, sage, mustard, and seasonings. 
  5. Using your hands, form about 1 1/2-ounce meatballs with the mixture (I measure using a kitchen scale for even-size meatballs) and place in the muffin tin. I got 20 Breakfast Meatballs out of this recipe as written. 
  6. Bake in the preheated oven for 14 to 16 minutes until cooked through. Let cool 5-10 minutes before serving.
  7. If prepping for the freezer, freeze in individual layers separated by parchment paper in a Ziploc bag for up to 6 months.