Bacon Blueberry Meatballs

These sound a little weird, but they taste great for breakfast or for a quick, easy to reheat, snack.


  • 1 tbsp coconut oil, for greasing
  • 3 slices nitrate free bacon (we like Pederson's)
  • 1 teaspoon fresh grated ginger root
  • 1 cup fresh blueberries
  • 1/4 cup maple syrup
  • 1 tablespoon fresh parsley, chopped
  • 1 lb ground grass fed beef or bison
  • ¼ tsp crushed red pepper flakes
  • ½ tbsp balsamic vinegar
  • Sea salt & pepper to taste


  • Preheat the oven to 375 degrees.
  • In a medium size skillet over medium heat, cook your bacon until nice and crispy. 
  • Transfer to a paper towel on a plate when finished, and set aside.
  • Put the blueberries in a mini food processor/chopper and pulse 5 to 8 times in 1 second bursts, just enough to break open the blueberries a bit.
  • Add the chopped blueberries to a large mixing bo wl.
  • Crumble bacon over blueberries and add all the other ingredients.
  • Thoroughly mix everything together with your hands.
  • Roll about 16 meatballs. Just be sure they are even sized so they cook at similar times.
  • Now, you can bake the meatballs at 375 degrees for about 20 minutes. 
  • OR, you can cook them in a pan with some oil. 
  • They should be browned up nicely.
  • Serve immediately or store in the fridge for up to 3 days.

Recipe modified from Cook Like a Cave Woman

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