If you are tired of eating eggs for your Paleo/primal breakfast, then this recipe is for you.

When people first embark on the Paleo/primal diet path, they often get into a routine of eggs and fruit for breakfast – which can get old really quick. This is often due to the fact that many go-to breakfast foods have become off limits – cereal, oatmeal, granola bars, etc. Eggs are safe for new primal eaters. I am a huge supporter for eggs as they are a powerhouse source of protein and fat and they should be incorporated into the primal diet regularly; however, it becomes boring to eat them every day – I don’t care how many ways you know how to cook them!!

One great way to break out of that routine is to view breakfast as meal #1. Lunch is simply meal #2 and (you guessed it) dinner would be meal #3. Rather than considering foods to be only for breakfast or lunch, thinking of your meals in terms of meal #1, 2, or 3 allows much more flexibility. This frees you up to enjoy any food at any meal. I often enjoy leftovers for breakfast (meal #1) which allows me a ton of variety.

Breakfast meatballs are easy to make and you could easily change up the dipping sauce used or the fruit used in this sauce. This recipe would also make a great appetizer or party food. You really can’t go wrong with bacon inside beef!


Breakfast Meatballs

  • One pound ground beef
  • 8-12 slices of bacon, cut into 1/2 inch pieces
  • 1/2 medium onion, diced
  • 1 cup mushrooms, diced
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper
  1. Preheat your oven to 350 degrees.
  2. Heat a large skillet and add your slices of bacon. Allow your bacon to brown slightly and add your onion to the skillet. Stir regularly so that onions and bacon do not burn. When onions become translucent, add mushrooms. When bacon is cooked to your liking and onions and mushrooms have softened, remove from heat and allow to cool on a paper towel lined plate.
  3. In a large bowl, add your ground beef, cooled bacon, mushrooms and onions, cumin, chili powder, and salt/pepper to taste.
  4. Mix the ingredients using your hands. Using a fork will work if you don’t want to get messy, but your hands will allow you to mix quickly.
  5. Using a cookie dough or melon scooper (1 inch), create meatballs and place on an aluminum foil lined basking sheet.
  6. Bake meatballs for 10-15 minutes.

Mango Dipping Sauce

  • 1 mango, peeled and removed from the seed
  • 2-3 tablespoons jarred ground mustard (sugar free – they are sneaky!)
  • 1-2 tablespoons yellow mustard
  • 1 teaspoon salt
  1. Place your mango in the food processor and blend until your mango has created a sauce (will have some lumps).
  2. Add your mustards and salt to the mango puree.
  3. Dip your breakfast meatballs and enjoy!