Yup, I’m making meatballs for breakfast! I see no reason that lean ground beef should just be a spaghetti-taco-burger dinner kind of thing, especially taking into account that eating a higher protein breakfast fills you up and keeps you from binging out on unhealthy snack foods later. Today, in support of the National Heart Month and the upcoming American Heart Association’s Go Red for Women “Wear Red Day” (Feb 7th), I got to share some of my favorite lean beef breakfast recipes on the Great Day San Antonio show.
Unusual sounding but utterly, mouth-wateringly delicious (and nutritious), my recipe for Beef Meatballs & Oatmeal with “Go Red” Raspberry Chipotle Sauce was a hit. This morning meal is made with 96% lean ground beef, a quality protein source that has been certified with the American Heart Association’s Heart Check Mark, meaning it’s a great addition to a balanced diet and healthy lifestyle. And, oatmeal is an AHA Heart Check certified whole grain – this heart healthy breakfast is win-win and sure to win over any cardiologist in town!
Lean Beef Meatballs & Oatmeal with ‘Go Red’ Raspberry Chipotle Sauce Recipe
Ingredients for meatballs:
- 1 lb. ground beef (96% lean)
- ½ teaspoon rubbed sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon crushed red pepper
Ingredients for oatmeal:
- ¼ cup raw walnuts, chopped
- 3 cups water
- 1 cup skim milk
- 1 Tbs canola oil
- ½ tsp sea salt
- ½ cup golden raisins
- 1 cup rolled oats
- Fischer Wiesser Raspberry Chipotle Sauce (or maple syrup, honey or whatever you like)
Combine ground beef, sage, garlic powder, onion powder, salt and crushed red pepper in large bowl, mixing lightly but thoroughly. Form mixture in 16 one-ounce mini meatballs. Heat large nonstick skillet over medium heat until hot. Add mini meatballs; cook 8 to 10 minutes, turning occasionally, until browned on all sides and internal temperature 160F degrees.
For the oatmeal, in a medium pot over medium-high, add walnuts and lightly toast; remove to a plate. Add water, milk, oil, sea salt, golden raisins, oats and bring to simmer—but do not boil. Cook oats, for 8 to 10 minutes or until tender.
Serve oatmeal in shallow bowls, topped with four mini meatballs. Drizzle with Raspberry Chipotle sauce and sprinkle with toasted walnuts. Serves 4.
Another healthy beef breakfast recipe I recently shared (and also demo’d during the cooking segment) is my Lean Beef & Egg ‘Barn-Raiser’ Breakfast Bake – a real winner for weekend guests or to make ahead and freeze single servings for those crazy, busy mornings. I know that it’s been a hit at the Texas Beef Council.
Check out the how-to video instructions for both recipes below!
