Purple Sweet Potato Meatballs Recipe
Table of Contents
Purple Sweet Potato Meatballs
Discover the vibrant and nutritious Purple Sweet Potato Meatballs, a delightful plant based dish that combines the sweetness of purple sweet potatoes with savory spices. Perfect for meal prep or a healthy dinner option, these meatballs are sure to impress your family and friends.
Description
Purple Sweet Potato Meatballs are a creative and healthy twist on traditional meatballs, ideal for those seeking a delicious, gluten free, and vegan meal option. These meatballs are not only visually stunning but also packed with flavor and nutrients, making them a fantastic addition to your culinary repertoire.
Nutritional Benefits
Purple sweet potatoes are rich in antioxidants, particularly anthocyanins, which give them their striking color. They are also high in fiber, vitamins A and C, and have anti inflammatory properties. When combined with other wholesome ingredients, these meatballs provide a balanced meal that can be enjoyed by everyone, including vegans and vegetarians.
Flavor Profile
The sweetness of the purple sweet potatoes pairs beautifully with a variety of spices and herbs, including garlic, onion powder, and cumin. This unique blend results in meatballs that are savory, slightly sweet, and incredibly satisfying. Serve them with your favorite dipping sauce, or toss them in marinara sauce for a classic spaghetti and meatballs experience.
Versatility
These Purple Sweet Potato Meatballs can be enjoyed in various ways. Serve them as an appetizer, add them to salads, or include them in wraps or sandwiches. They are perfect for meal prepping as they freeze well and reheat easily, making them an excellent choice for busy weeknights.
Ingredients
- 2 cups purple sweet potatoes, peeled and cubed
- 1 cup cooked quinoa
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil (for baking)
- Fresh parsley or cilantro (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the Sweet Potatoes: Steam or boil the purple sweet potatoes until tender, about 15-20 minutes. Drain and let them cool slightly.
- Mash the Sweet Potatoes: In a large mixing bowl, mash the cooked sweet potatoes until smooth.
- Combine Ingredients: Add the cooked quinoa, chickpea flour, nutritional yeast, chopped onion, minced garlic, cumin, smoked paprika, salt, and black pepper to the mashed sweet potatoes. Mix well until all ingredients are combined and form a dough like consistency.
- Form Meatballs: Using your hands, form the mixture into small meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
- Bake: Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they are golden brown and firm to the touch.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro before serving.
Notes
- Storage: These meatballs can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
- Serving Suggestions: Serve with marinara sauce, a yogurt based dip, or on a bed of greens for a fresh salad.
- Customization: Feel free to add your favorite herbs or spices to enhance the flavor, or substitute quinoa with other grains like brown rice or millet.
Purple Sweet Potato Meatballs
Ingredients
- 2 cups purple sweet potatoes peeled and cubed
- 1 cup cooked quinoa
- 1/2 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil for baking
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the Sweet Potatoes: Steam or boil the purple sweet potatoes until tender, about 15-20 minutes. Drain and let them cool slightly.
- Mash the Sweet Potatoes: In a large mixing bowl, mash the cooked sweet potatoes until smooth.
- Combine Ingredients: Add the cooked quinoa, chickpea flour, nutritional yeast, chopped onion, minced garlic, cumin, smoked paprika, salt, and black pepper to the mashed sweet potatoes. Mix well until all ingredients are combined and form a dough like consistency.
- Form Meatballs: Using your hands, form the mixture into small meatballs, about 1.5 inches in diameter. Place them on the prepared baking sheet.
- Bake: Drizzle the meatballs with olive oil and bake for 20-25 minutes, or until they are golden brown and firm to the touch.
- Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley or cilantro before serving.
Notes
- Storage: These meatballs can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
- Serving Suggestions: Serve with marinara sauce, a yogurt based dip, or on a bed of greens for a fresh salad.
- Customization: Feel free to add your favorite herbs or spices to enhance the flavor, or substitute quinoa with other grains like brown rice or millet.
