Monday, December 3, 2018

Gluten Free Butternut Breakfast Meatballs (Paleo, Whole30, Egg Free)

One of my favorite things about making these meatballs is that they are the perfect make ahead breakfast! When we make them, I love how easy breakfast is for the rest of the week! Just re-heat these butternut breakfast meatballs and enjoy the easy morning. They are also easily packed and enjoyed once you get to your office if that’s your thing, too.


  • 1/2 butternut squash
  • 1 cup mushrooms (about 4 oz)
  • 1/2 onion
  • 2 lbs ground breakfast sausage
  • 1 sprig rosemary, diced finely
  • 1 tsp smoked paprika
  • 1 tsp cinnamon


  1. Preheat oven to 375 degrees fahrenheit and line a large baking sheet (or 2 medium sheets) with parchment paper.
  2. Cut up the butternut squash into large cubes. Using the chopping attachment of a food processor, chop the squash into small bits. Remove from food processor and place in a large bowl. Chop onion and mushrooms into bits also and place in the bowl with the squash.
  3. Add sausage, rosemary, paprika and cinnamon to the bowl. Use your hands to combine all of the ingredients until everything is mixed well.
  4. Form the mixture into golf ball sized balls and place them on the lined baking sheet. Bake in the oven for 40 minutes.
  5. Remove, allow to cool for a few minutes, and serve.