When I was kid this was a special treat my dad would make for us. At the time, my packed in cheddar cheese and mixed it together with Bisquick. My siblings and I loved them and there were rarely any left!
Given the new understanding we all have about GMO’s and food additives I’ve not used Bisquick for years. However, I wanted to share this favorite from my childhood with my own children.
Because we are dairy free I leave out the cheddar cheese (sad day) and sub almond milk for the liquid component. The result is a nutritionally dense, protein packed, delicious breakfast reminiscent of my childhood.
A stand mixer makes short work of it, but is not necessary. These mix up well the night before making for an easy morning. Or could be frozen after shaped for even lesson planning on a busy morning.
Serve these alongside mustard and they could also make a great appetizer for a party!
Fresh Milled Breakfast Meatballs
Ingredients
Equipment
Method
- Preheat oven to 425℉.
- Grind wheat berries. (see notes)
- Combine milled wheat, sausage, and baking powder in the bowl of a stand mixer with the paddle attachment. (see notes)
- Add just enough almond milk til the mixture comes together.
- Shape into 1" balls and place on baking sheet lined with parchment paper.
- Bake for 7min. Flip the meatballs over and bake for another 7min.
- Serve warm with ketchup or maple syrup for dipping!
Notes
- This recipe scales up nicely!
- Any hard or soft variety of wheat work well for this recipe.
- I milled my wheat berries on “0” setting, but this recipe could handle a more coarse grind.
- 1 c All-Purpose flour and 1tsp baking powder per 1lb of sausage.
- Can sub milk for almond milk, add 1 c. cheddar cheese for a delicious option.
- No need for a stand mixer, can easily be mixed by hand.
