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Baked Breakfast Meatballs
Savory, satisfying, and packed with protein, these baked meatballs redefine the morning meal. You'll mix ground beef, pork, and finely chopped ham for a deeply savory bite that pairs beautifully with your favorite style of eggs. Baking them on a sheet pan keeps the stove clean and frees you up to pour the coffee. They're a fantastic make-ahead option for busy mornings, reheating beautifully when you need a fast, filling start to the day.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 4 ounces ham, finely chopped
- 2 teaspoons fine sea salt
- 1 teaspoon fresh ground black pepper
Instructions
- 1Preheat the oven to 375°F.
- 2Combine the ground beef, ground pork, chopped ham, sea salt, and black pepper in a large mixing bowl. Use your hands to mix everything thoroughly, but don't overwork the meat or it'll become tough. Shape the mixture into twelve meatballs, each about 1.5 inches wide.
- 3Place the shaped meatballs in a single layer on a rimmed baking sheet. Bake for 15 to 20 minutes, turning them occasionally so they brown evenly and cook all the way through.
- 4Remove the baking sheet from the oven and let the meatballs rest for 5 minutes. This allows the juices to redistribute for a tender bite.
Notes
- Serving: Pair these meatballs with a rich hollandaise sauce or your favorite style of eggs.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month.
- Reheat: Warm chilled meatballs on a rimmed baking sheet in a 350°F oven for about 3 minutes until heated through.
