For a brunch appetizer or just a fun breakfast for the kids, these mini sweet potato and sausage kabobs will be a bit hit. You could also use skewers and make them into full-on breakfast kabobs.
Preheat oven to 425 degrees.
Roll sausage into small balls and place on skewer or heavy toothpick. Place a cube of sweet potato on the end.
Put finished kabobs on a stainless steel baking sheet, or a baking sheet lined with parchment paper, and bake for 25-35 minutes or until sweet potatoes are tender.
Remove from the oven and brush with maple syrup. Serve warm.
Perfect for taking to potlucks or throwing into your slowcooker on a busy day. You and your kids will love these meatballs for dinner or a snack! And there are hidden veggies!
Pre-heat oven to 450 degrees.
Mix all ingredients in a large bowl and refrigerate until ready to portion and cook. You will probably work in batches.
Line a jellyroll pan with parchment paper and place meatballs very close together. Roast until desired doneness is reached, between 7-10 minutes.
Serve with your favorite marinara or eat plain.
To store, let cool completely and place in the freezer while still on the sheet pan. Once frozen, place into desired container and keep in the freezer until ready to use.