Breakfast Meatballs with Maple Cauliflower Cream Sauce
Breakfast seems to be the hardest meal for AIPers to figure out. We get so used to eating typical “breakfast foods”, like cereals, eggs, pancakes, etc. that it’s hard for us to think outside the box and come up with other ideas for breakfast when we can’t have any of those things. I feel like it’s one of the most discussed subjects in most of the social media AIP groups I’m in.
Well, look no further! These breakfast meatballs are amazing! Not only are they tasty, but they are also healthy. You get your veggies and protein all in one. So, they are filling also. These meatballs are super simple to meal prep on a Sunday for the week. That way breakfast is ready and you just have to reheat it in the mornings.
The meatballs taste great alone, so they can be eaten plain if you’d like. But, the Maple Cauliflower Cream Sauce is delicious and it’s another easy way to get more veggies in you! You can feed this to your family and they will have no idea it’s cauliflower.
If you are unable to find the Primal Palate Breakfast Blend, you can use a mixture of cinnamon and whatever savory herbs you enjoy on your meat. But, I highly recommend you try the Primal Palate Breakfast Blend. It is a great combination!
I like to serve my breakfast meatballs with my Maple Roasted Breakfast Veggies. They make the perfect combination and are a healthy way to start the day. Much healthier than those typical “breakfast foods” we’re all used to!
This recipe was shared on the Phoenix Helix Paleo AIP Recipe Roundtable #255.
Breakfast Meatballs with Maple Cauliflower Cream Sauce
Ingredients
Meatballs
- 1 Lb Ground turkey
- 1 Lb Ground pork
- 1 Zucchini Grated
- 1 Cup Kale Finely chopped
- 2 Bosc pears Grated
- 2 Tbsp Pure maple syrup
- 3 Tbsp Primal Palate Breakfast Blend
Maple Cauliflower Cream Sauce
- 1 Head Cauliflower Chopped
- 1 1/4 Cup Water
- 3 Tbsp Pure maple syrup
- 1 Tsp Cinnamon
- 1/4 Tsp Pink Himalayan sea salt
Instructions
Meatballs
- Preheat oven to 400°F.
- Line baking sheet with parchment paper. Set aside.
- Using a cheesecloth, squeeze the extra liquid out of the grated zucchini and pears.
- Add all meatball ingredients to a large mixing bowl and mix well using hands.
- Shape meat mixture into about 1 1/2 inch balls and place on parchment paper lined baking sheet.
- Bake in preheated oven for 20 minutes, flipping after 10 minutes.
Maple Cauliflower Cream Sauce
- Add cauliflower and water to large saucepan and cook covered 10-12 minutes on medium heat until fork tender. Do not drain.
- Purée cooked cauliflower in blender with water. (You may need to add a little extra water. You want it to be a somewhat thick, creamy consistency, but not too thick to pour).
- Pour puréed cauliflower back into saucepan.
- Add maple syrup, cinnamon and salt.
- Cook on medium for about 5 minutes, stirring occasionally.
- Pour sauce over meatballs and enjoy!
Notes
Nutrition
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8 Comments
Beth
I love how you’ve combined flavors I’d never have considered would go together, but will now. I’m imagining that the maple flavor must make everything taste like bacon. Can’t wait to try these; they’ll be popular at my house!
Jacqueline Martin
Thanks Beth! I’d love to hear what you think after you’ve tried them! These are one of my favorite recipes and they’re nutrient dense which makes them even better!
Hillary
Wow! This recipe is so creative and brings together so many unique flavors.
Jacqueline Martin
Thank you Hillary!
Michele
Healthy breakfast alternatives are always in demand at our house! These sound delicious!
Jessy George
Healthy breakfast is always great! You have combines some great flavors. This a nutritious breakfast!
Jacqueline Martin
Thanks Jessy!
T.M. Brown
Being someone new to the autoimmune world, I am in need of finding new recipes and ways to change my diet in a positive direction. This looks delicious. Printing to try!