Bacon Wrapped Breakfast Meatballs (AIP, Paleo, Whole 30)

 

Living an autoimmune lifestyle can be challenging. As we work through ways to manage our symptoms, energy for meal planning or even just cooking a single meal is often gone to the waste side. While sometimes, it may feel overwhelming to start, I found that the key to my success throughout the week is batch cooking. It usually only takes about 2 hours, and I end up with multiple meals, prepped veggies, roasted sweet potatoes, and these delicious breakfast meatballs.

I am not a morning person. And my priorities in the morning involve a five and seven year old so making up an Autoimmune Protocol (AIP) breakfast for myself usually keeps getting pushed later in the day, or not at all. Having these meatballs pre-made and ready to go allows me to just heat one up, slice an avocado, and presto…. I have a healthy breakfast that amazingly gives me enough energy and focus well through lunchtime. Oh, and… they are approved by the whole family, so double win.

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RECIPE: Breakfast Meatballs

Ingredients:

2 lbs ground meat of your choice (I usually combine chicken and turkey)
1 package bacon (nitrate free)
1 TBSP coconut oil, melted
1/2 TBSP garlic powder (or 1 clove minced)
1 tsp onion powder (or 1/4 onion finely diced)
1 dash of dried oregano (or any of your favorites)
Salt & pepper to taste

For non-AIPer’s: You can forgo the additional seasoning and make one pound of meat a breakfast sausage blend from Hemplers, or your local butcher. Also super yummm!

For whole30 – make sure to find bacon without sugar added

Instructions:

Preheat oven to 375 degrees. Grease a muffin tin.

Mix all ingredients except the bacon in a large mixing bowl. Roll the meat mixture into a ball (about 2″) and place one strip of bacon around the outside of the ball. Place in muffin tin, and repeat until done.

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Bake at 375 for approximately 30-35 minutes, or until cooked through and the bacon looks like just the right amount of crispy. Once done let cool for 5 minutes, then remove and let them cool completely on a cookie cooling rack.

They can be stored in the refrigerator for up to one week, or frozen for six months.

You can add these to any breakfast for a great source of protein and healthy fats. Couple with some avocado, half of a roasted sweet potato, or eggs if you’ve reintroduced them through the AIP.

Enjoy!

 

 

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