I’m a huge fan of pork and sage breakfast sausage, but it’s hard to find store-bought versions with clean ingredients and no added sugars. While I’m doing a Whole30, I wanted a convenient, savory breakfast option, so I made these Pork and Sage Breakfast Meatballs. They capture the classic sausage flavors—sage-forward, a little earthy from marjoram, and warmly spiced—without any hidden sweeteners or fillers. These baked meatballs are easy to prepare, portable, and ideal for meal prep, post-workout snacks, or quick breakfasts on busy mornings.
The meatballs freeze and reheat well, so you can make a batch at the start of the week and rely on them whenever hunger strikes. They’re compact, packed with protein, and pair nicely with eggs, roasted vegetables, or a simple fruit and yogurt bowl (if not following Whole30). Below you’ll find a clear ingredient list and straightforward step-by-step instructions, plus tips for freezing and reheating so your meal prep goes smoothly.
Ingredients
- 1 pound ground pork
- 2 teaspoons finely chopped fresh sage
- 1 teaspoon dried marjoram
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional)
Step-by-step
Step one: Preheat the oven and prepare the baking sheet
Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup and even cooking.
Step two: Mix the meatball ingredients
Combine the ground pork and all seasonings in a large mixing bowl. Use clean hands to mix gently but thoroughly until the spices and herbs are evenly distributed. Avoid overworking the meat to keep the meatballs tender.
Step three: Form the meatballs
Scoop the mixture with a 2-inch ice cream scoop or a spoon, then roll gently between your palms to form uniform meatballs. Aim for 2-inch meatballs so they cook evenly and fit nicely as a grab-and-go portion. Place them in a single layer on the prepared baking sheet without crowding.
Step four: Bake until cooked through
Bake the meatballs at 400°F for about 15 minutes, or until they are nicely browned on the outside and cooked through in the center. If you prefer a crispier exterior, broil for 1–2 minutes at the end while watching closely to avoid burning.
Yes. These meatballs are excellent for meal prep. Store cooled meatballs in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for up to three months.
To reheat from frozen, place meatballs in an ovenproof dish, cover with foil, and bake at 300°F (150°C) for about 25 minutes or until heated through. If thawed, reheat at 350°F (175°C) for 10–15 minutes or until warm.
I kept a container of these Pork and Sage Breakfast Meatballs in the fridge all week and used them for quick breakfasts and post-workout snacks. They’re small and satisfying, and in my house they disappear fast—so next time I’ll double the batch right away. Serve them with scrambled eggs, roasted sweet potatoes, or a simple green salad for a balanced plate.
Looking for more meatball recipes? Try these!
Pesto Meatball and Pastina Soup · Meatballs with Basil and Burst Tomatoes · Sesame and Scallion Asian-Inspired Meatballs
Pork and Sage Baked Breakfast Meatballs
Prep: 10 mins · Cook: 15 mins · Total: 25 mins · Serves: 4
Ingredients
- 1 pound ground pork
- 2 teaspoons finely chopped fresh sage
- 1 teaspoon dried marjoram
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground sage
- 1/2 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Combine all ingredients in a mixing bowl and gently mix with your hands until evenly combined.
- Form the mixture into 2-inch meatballs using an ice cream scoop or spoon and place them on the prepared sheet in a single layer.
- Bake for about 15 minutes, until the meatballs are browned and cooked through. Optional: broil 1–2 minutes for extra color.
Notes
Freezer Tips:
- Cool meatballs completely before freezing. Transfer to airtight containers or freezer bags, leaving a little room for expansion. Label with date.
- To thaw, move to the refrigerator overnight. Reheat in a covered oven-safe dish at 350°F (175°C) for 20–25 minutes, or until heated through, stirring once or twice.
Nutrition
Calories: 303 kcal · Carbohydrates: 1 g · Protein: 19 g · Fat: 24 g · Sodium: 650 mg (approximate per serving)
Additional Info
Author: Alex Snodgrass · Course: Breakfast · Servings: 4 · Calories: 303