Not sure what your house is like in the morning, but I've reached the point in the school year... well, that I'm over cooking breakfast every morning. I've been looking for something to be a protein boost, without much morning prep required.

We've been in the mood for meatballs lately, so I took our savory DALS Grandma's Meatballs (that I basically keep stocked in the fridge each week) and followed the ratios to create this new version. Inevitably I am more of a shaker and eye-baller than detail-oriented-measurer.

‍

Breakfast Meatballs

Makes approximately 30 golfball sized meatballs; just cram them all into one cookie sheet covered in parchment paper for easy clean up.

Ingredients

• 16oz Spicy Italian Sausage
• 1l6oz Regular/Mild Italian Sausage
• 1 cup panko breadcrumbs
• 2 eggs, mixed well
• 1/4 cup brown sugar
• 1 teaspoon kosher salt
• a couple grinds of pepper

Directions

• Mix together ingredients (honestly just use your hands, I like to keep medical gloves nearby in case its a weird sensory thing, but your hands will get all the ingredients mixed in)
• Heat over to 375 degrees, bake 25-min or cooked through
• Let sit until cool and juices have solidified
• Store in the fridge or freezer, pop in microwave for 30 seconds