Top of the mornin’ to y’all!
And speaking of mornins, can you believe that in under 3 weeks the blur of glitter and tissue paper and adrenaline that is Christmas morning will already be gone?
I can hardly believe it.
But one thing I’ve already started thinking about is one of my favorite meals of the season: Christmas brunch.
Loads of boozy cocktails, cheesy casseroles, buttery pastries, and maybe, just maybe, a hair of nutritional redemption in the form of a fruit salad.
But what if you could serve up a hearty side that is 100% gluten free AND paleo AND whole 30 approved?
Oh, and you can make em a few days before hand, pop em under the broiler, and suddently all of your family will think you’re Martha Stewart.
Yup, these breakfast meatballs are JUST THAT GOOD.
So this year, let’s NOT leave the prepping and planning until 9 p.m. Christmas Eve for the big day’s breakfast/brunch extravaganza. Let’s actually plan ahead (a novel thought, huh?).
Think you’re not a planner? Well, just tip toe on over to the color-coded, alphabetized, highly organized side, y’all. You just may like it.
When I think back to the past 20+ years of Christmas mornings, a few smells come to mind:
1) Cinnamon spice mulled cider boiling on the stove
2) Strong coffee brewing on the kitchen counter which I eventually started to consume with greater and greater enthusiasm as the years have passed
3) The unmistakable heavenly smell of pork sausage (you know, it’s fennel and quintessential holiday sage, plus porky, slightly greasy goodness.
Remember, y’all, I’m an East Tennesseean by birth, so pork fat (as well as the color orange) run through my veins.
Now for the past few years of going on the paleo journey, I haven’t been able to participate with Christmas morning aroma #3 since it came in the form of my mom’s sausage, egg, and cheese casserole (though to be fair, she’s started making me my own gluten-free serving in a separate ramkin cause she’s just that stellar).
But nonetheless, a Christmas morning without sausage, in my humble opinion, is no Christmas morning at all.
Not when it comes to these beauties.
So if you think you’re not much of a sausage person, I assure you these are NOT greasy or messy.
In fact, they’re quite simple and, why yes, healthy.
This sausage is not deep fried or even pan fried.
It’s rolled into gorgeous spheres of greatness (along with a few other basic ingredients), plopped into the game changer of meatballs- A MINI MUFFIN TIN, and baked for 20ish minutes.
Make them a few days before hand and you’ll be ahead of the ball game!
And to really send these puppies home, I’ve whipped up a 2-ingredient dipping sauce that is festive and foolproof: cranberry sauce+spicy mustard.
It’s a little sweet, a little spicy, a little tart, and can also be made several days ahead of time.
A few quick tips about this recipe before giving you the full enchilada:
And remember, food on a stick=super kid-friendly grub. While my kiddo is a little too young for them (salt=no bueno for infants), I know he’d love using a toothpick to poke them and dunk them into mustard or ketchup or apple butter or maple syrup in a year or so. Heck, I enjoy doing the same.
And I know y’all will, too!
Which brings me to another final crucial point: these make for a fabulous grab-n-go breakfast all year round!
Y’all, I’m literally drooling just thinking about these and am SO grateful to have a few still in my fridge to enjoy for breakfast.
And if this recipe floats your boat, you might be interested in these gems, too
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!