Pancakes and sausage in one! These Breakfast Sausage Meatballs are a creative breakfast recipe or make a great breakfast side dish.
Since we’ve been home and breakfast time has been much slower, there has been a lot more breakfast making going on.
But sometimes we need something different. So the mornings don’t seem so monotonous.
Thank goodness for these Breakfast Sausage Meatballs!
These meatballs have actually been on my blog for years, and for some reason, I had it in my head that my kids wouldn’t fall in love with them.
But boy, was I wrong. These things went fast. And when the leftovers were gone (since it makes a ton), my youngest cried for more.
You could say they were a definite hit.
Ingredients in Breakfast Sausage Meatballs
4 ingredients are all you need!
- Sausage – for this recipe, you need breakfast sausage. You’ll want the kind that comes in a tube – not sausage links. You could use Italian sausage, but they won’t taste as breakfast-y.
- Maple Syrup – So I have used both real maple syrup and pancake syrup in these, and both work just fine. If you are a purist, then go for the real stuff. But if you are trying to save some money (or if your kids just like pancake syrup better), then choose the other.
- Egg – this helps to bind it all together.
- Pancakes – I use leftover pancakes from what I think is the best pancake recipe ever. Or make up a batch of pancakes to serve on the side and steal 4 of them for this recipe. You’ll want to cut them into small cubes as they are getting mixed into the meatball mixture.
How to Make Them
If you’ve made meatballs before then these Breakfast Sausage Meatballs will be super easy for you!
- Combine your the sausage, part of the maple syrup and the egg.
- Add in the cubed pancakes and gently combine.
- Form the mixture into balls and place them on a foil lined baking sheet.
- Drizzle the remaining maple syrup on top.
- Bake them until they are cooked through.
Tips and Tricks
I like to use a spring loaded scoop (the kind you can also use for making cookies) to make the sausage meatballs. It helps to keep the sizes uniform.
These meatballs can be made ahead of time. It’s best if you make the meatballs completely and then just reheat in the oven.
This recipe does make a lot, so you can store any leftovers in an airtight container in the refrigerator for 2-3 days.
These also freeze really well. When freezing, I like to freeze the baked meatballs. Put the cooled meatballs on a sheet pan and freeze for about an hour before transferring to a freezer safe container or bag.
We really like syrup, so I serve these with small ramekins of syrup to dip the meatballs into.
More Breakfast Recipes to Switch Things Up
Looking for more free recipes?
Pancakes and sausage in one! These Breakfast Meatballs are a creative breakfast recipe or make a great breakfast side dish.
- 2 lbs. breakfast sausage*
- 1/4 cup + 2 tablespoons maple syrup, plus more for serving
- 1 egg
- 4 (4” each) pancakes, cut into cubes
- Preheat the oven to 375ºF. Line a rimmed baking sheet with foil.
- In a large bowl, combine the sausage, 1/4 cup syrup and egg.
- Add in the pancakes, and mix just until combined.
- Form into tablespoon sized balls and place on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of maple syrup.
- Bake into the preheated oven until cooked through, 22-25 minutes.
- Serve meatballs with extra syrup for drizzling, if desired.
*You’ll want to use the breakfast sausage that comes in a tube, not sausage links.
recipe source: Budget Gourmet Mom
- Serving Size: 2 meatballs
- Calories: 129
- Sugar: 2 g
- Sodium: 203 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 28 mg
Keywords: sausage meatballs, breakfast meatballs, breakfast side dishes, breakfast recipes