Post by Loupy on Aug 19, 2018 17:39:41 GMT -7
Apricot-Basil Breakfast Meatballs {Whole30, Paleo and egg-free}
From: The Real Food Dietitians @ therealfoodrds.com/apricot-basil-breakfast-meatballs/
I could get all poetic about how flavorful these Apricot-Basil Breakfast Meatballs are, what with their juicy bits of sweet apricot and pungent basil mingling with the garlic…but I won’t. You’re better off just making them yourself. With just 6 ingredients there’s no reason not to.
They freeze beautifully so take advantage of bulk meat purchases and consider making a double or triple batch. You’re going to love these as an alternative to higher-sodium breakfast links – and they’re made without any added sugar making them a great option for the Whole30 or for those watching their intake of added sugars. And they’re crazy kid-friendly even with spinach in there. These meatballs are Whole30 compliant, Paleo and Egg-free.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 5
Serving size = 3 meatballs
INGREDIENTS
½ lb. ground pork
½ lb. ground turkey
2 garlic cloves, minced
1 cup fresh spinach leaves, chopped
¼ cup fresh basil, chopped
¼ cup dried apricots, finely diced
½ – ¾ tsp. salt
¼ tsp. black pepper
INSTRUCTIONS
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Combine ground pork, turkey, garlic cloves, spinach, basil, salt and pepper.
Add apricots to remaining ingredients and mix with hands.
Form mixture into 15 meatballs and place them on baking sheet.
Bake in oven for about 13-15 minutes or until cooked through.
Recipe Note:
Always cook the meatballs before freezing. Make sure they are cool before freezing.
Reheat by placing them in a small skillet (with lid) with a tiny bit of water over medium-high heat.
You could also use a microwave oven, just make sure they are hot in the middle.
Nutritional Information:
Serving size = 3 meatballs
Calories: 210
Total fat: 12g
Carbs: 5g
Sodium: 127mg
Fiber: 1g
Sugar: 3g
Protein: 20g
From: The Real Food Dietitians @ therealfoodrds.com/apricot-basil-breakfast-meatballs/
I could get all poetic about how flavorful these Apricot-Basil Breakfast Meatballs are, what with their juicy bits of sweet apricot and pungent basil mingling with the garlic…but I won’t. You’re better off just making them yourself. With just 6 ingredients there’s no reason not to.
They freeze beautifully so take advantage of bulk meat purchases and consider making a double or triple batch. You’re going to love these as an alternative to higher-sodium breakfast links – and they’re made without any added sugar making them a great option for the Whole30 or for those watching their intake of added sugars. And they’re crazy kid-friendly even with spinach in there. These meatballs are Whole30 compliant, Paleo and Egg-free.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 5
Serving size = 3 meatballs
INGREDIENTS
½ lb. ground pork
½ lb. ground turkey
2 garlic cloves, minced
1 cup fresh spinach leaves, chopped
¼ cup fresh basil, chopped
¼ cup dried apricots, finely diced
½ – ¾ tsp. salt
¼ tsp. black pepper
INSTRUCTIONS
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
Combine ground pork, turkey, garlic cloves, spinach, basil, salt and pepper.
Add apricots to remaining ingredients and mix with hands.
Form mixture into 15 meatballs and place them on baking sheet.
Bake in oven for about 13-15 minutes or until cooked through.
Recipe Note:
Always cook the meatballs before freezing. Make sure they are cool before freezing.
Reheat by placing them in a small skillet (with lid) with a tiny bit of water over medium-high heat.
You could also use a microwave oven, just make sure they are hot in the middle.
Nutritional Information:
Serving size = 3 meatballs
Calories: 210
Total fat: 12g
Carbs: 5g
Sodium: 127mg
Fiber: 1g
Sugar: 3g
Protein: 20g
