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Paleo Breakfast Sausage Meatballs
Studded with crunchy pecans and tender apple, these breakfast meatballs add a little fun back into the morning. Dunked in a cranberry mustard sauce, these make-ahead, paleo, and whole 30 cuties would be perfect for cocktail parties, brunch buffets, and on-the-go breakfasts.
Prep Time: 00:00
Cook Time: 00:00
3/4 cup almond flour, divided
1/4 cup grated apple
1/4 cup chopped pecans
2 tablespoons canned pumpkin
1 egg 1 pound pork breakfast sausage*
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried sage
1/2 teaspoon fennel seed
coconut oil for greasing muffin tin
1Preheat oven to 400.
2Grease a 24 tin mini muffin pan with coconut oil so those meatballs don't stick.
3Lightly combine 1/4 cup almond flour and remaining ingredients in a large mixing bowl, being sure not to overmix the meatballs.
4To form meatballs, roll sausage into 1-inch balls and toss them in the remaining 1/2 cup of almond flour, being sure the edges are coated. Set each meatball in its own muffin tin.
5Bake for 10 minutes, flipping the meatballs over to tan on the other side. Bake another 10 minutes.
6Remove from the oven and cool for 5 minutes before serving.
7Serve with Cranberry Mustard Dipping Sauce. **
*Allow sausage to sit at room temperature for 15 minutes before mixing. **To make the dipping sauce, mix 1 cup pre made or leftover cranberry sauce with 3 tablespoons honey mustard.
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