Irresistible Sweet Potato "Meatballs" | Spanish-Style in Onion Sauce

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner and lower in fat.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and neutral in flavor.

sweet potatoes

🥗Healthier: butternut squash

💰Cheaper: regular potatoes

Regular potatoes are more economical.

Wash and pat dry 2 small to medium sweet potatoes.

Using a box grater, finely shred the sweet potatoes to yield 2 cups (about 220 grams).

Squeeze out the water from the shredded sweet potatoes using cheesecloth or a colander.

In a large bowl, add the shredded sweet potatoes.

In a separate bowl, crack 2 large eggs and whisk them, then pour over the sweet potatoes.

Add 1/2 cup of dry plain breadcrumbs, 1/4 cup of finely chopped onion, 1 clove of grated garlic, 1/2 teaspoon of sweet smoked Spanish paprika, 1/2 teaspoon of ground cumin, and 2 tablespoons of chopped parsley to the bowl.

Season with sea salt and freshly cracked black pepper, then mix until well combined.

Push down on the mixture to achieve a paste-like texture for binding.

Shape the mixture into meatballs about the size of a golf ball, squeezing to ensure they hold together.

If the mixture is too wet, add more breadcrumbs; if too dry, add more whisked egg.

Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.

Once the oil is hot, add the sweet potato meatballs in a single layer and cook for 8 to 10 minutes until golden brown all around.

Remove the meatballs from the pan and set aside.

In the same pan, add 1 medium finely chopped onion and 3 roughly chopped cloves of garlic, sautéing for 3 to 4 minutes until slightly translucent.

Add 1 tablespoon of all-purpose flour and mix for 2 minutes to cook off the raw flavor.

Pour in 1/2 cup of dry white wine and mix for 2 to 3 minutes until the alcohol cooks off and a paste-like texture forms.

Add 1 1/2 cups of vegetable broth and mix until slightly creamy, cooking for 4 to 5 minutes.

Season the sauce with sea salt and freshly cracked black pepper, then add the sweet potato meatballs back into the pan, flipping them gently to coat.

Simmer for 1 to 2 minutes until the meatballs are heated through.

Transfer the meatballs to a serving dish and top with onion sauce, garnishing with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens