Downright delicious Sunny Brunch MeatballsJune 19, 2013
I married a man who defies ruts. Seriously. I like routine and sticking with what works, but he is the opposite. As soon as he senses routine or order in life he immediately makes a move towards
chaos trying something new.
He keeps me on my toes.
And if I want him to get excited about eating real food, I have to keep him on his toes, too. Oatmeal day after day does not cut the mustard.
I guess it’s really true for all of us. The first time we tried a green smoothie we were all, “Ooh cool!” But after a few years it’s a lot less interesting. We’re more likely to say “Screw it” and grab a coffee and muffin with a friend.
So I’d say mixing it up and adding to our kitchen repertoire should be a major priority when we’re sticking with a diet of real, unprocessed food.
Thanks, Max. For the constant motivation.
Last week I posted about the grab-and-go breakfast jars that have provided endless variations for breakfast. They’ve been a big hit but I’m onto something new…
We all love brunch, right? These Sunny Brunch Meatballs have everything except the champagne, and they pack up really easily for breakfast on the go. They’re gluten-free and paleo friendly and gosh darn it, just really good food. Make sure to buy your meat from a conscious source and you’re good to go. (Having trouble finding a source? Try searching EatWild.com)
This recipe is part of my newly released Winning at Kitchen program, so if you like the idea of trying new meals, check it out here.
Sunny Brunch Meatballs
Makes 20-24 meatballs. Serve hot or room temperature.
2 lbs. ground pork sausage
1⁄2 lb. cooked bacon, crumbled
1/4 cup fresh chopped basil
zest of 1 orange
1. Preheat oven to 350F.
2. Shred carrots and onion in a food processor or with a box grater.
3. Combine all ingredients in a large bowl. Mix well with hands.
4. Roll golf ball-sized meatballs with your hands and bake 1 hour.
How have you mixed it up in the kitchen recently?