Back on November 13th, 2017 we teamed up with the North Carolina SweetPotato Commission to make these Sweet Potato Veggie Meatballs. They're meatless, nutritious, and only take 5 to 10 minutes to prepare (let the oven do the rest of the work!). Today on the last day of 2020, we have updated this recipe post for you. Enjoy!
This post is sponsored by The North Carolina Sweet Potato Commission. Since 1961, The North Carolina SweetPotato Commission has supported its growers and maintained North Carolina as the number one sweet potato producing state in the United States since 1971
In a world where you can be anything, be sweet". And kind, nice, generous... Because, it doesn't cost a thing, and you could be making a huge difference in someone's life. Whether it's paying for coffee for the person standing behind you at the coffee shop, holding the door for them, or simply smiling and wishing them a nice day. One simple random act of kindness has the power to brighten someone's day. And for us, food is the perfect way to show we care
The recipe for Sweet Potato Veggie Meatballs we're sharing with you today will show you how versatile sweet potatoes are, so you can go beyond pies and casseroles. And will sure help spread the sweetness in many ways!
What Makes These Sweet Potato Meatballs Great?
- This recipe is meatless (and vegan), it is so delicious even meat-eaters will enjoy them.
- These veggie meatballs are made mainly with shredded sweet potatoes. They are delicious and incredibly nutritious!
- The meatball dough only takes a few minutes to prepare, and the oven does the rest of the work. So, no need to spend hours in the kitchen!
- Sweet potatoes are packed with vitamin A, fiber and are naturally sweet.
- A medium sweet spud is just a little over 100 calories. Comfort and healthy food you can enjoy all year long!
Ingredients in These Veggie Meatballs
- Sweet Potatoes are the star of these veggie meatballs. They give flavor, sweetness, fiber, and vitamins.
- Pecans give texture and flavor
- Vital Wheat Gluten is what holds the meatballs together and gives them a meat-like texture and adds protein. Vital Wheat Gluten looks like flour, it is basically wheat gluten that has been extracted from wheat flour.
- Coconut oil for improved texture and moisture
- Flavor enhancers such as garlic, paprika, salt, cinnamon
- BBQ Sauce to coat the veggie meatballs once cooked
How to Make Veggie Meatballs
- Shred sweet potatoes
- In a food processor mix pecan, vital wheat gluten, water, coconut oil, garlic, paprika, salt, and cinnamon
- Add to sweet potatoes
- Make the veggie meatballs and bake them in a mini muffin tin
Once baked and right before serving heat the meatballs in your favorite BBQ Sauce. Serve them warm and watch them be devoured!
DID YOU LIKE THESE SWEET POTATO VEGGIE MEATBALLS?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
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Sweet Potato Veggie Meatballs
- Total Time: 55 minutes
- Yield: 15 veggie meatballs 1x
- Diet: Vegan
Description
These Sweet Potato Veggie Meatballs are meatless, nutritious, and only take 5 to 10 minutes to prepare (let the oven do the rest of the work!).
Ingredients
- 1 large sweet potato, peeled, shredded thin, using the small blade of the box grater or a food processor (about 2 cups shredded)
- ½ cup chopped pecans
- ⅓ cup vital wheat gluten
- 2 tablespoon water
- 1 tablespoon coconut oil, melted
- 1 clove garlic
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup your favorite BBQ Sauce
Instructions
-
Preheat the oven to 350° F. Coat a mini muffin tin generously with cooking spray.
-
Shred the sweet potato and squeeze the excess by wrapping it in a clean kitchen towel and squeezing out any liquid. Place it in a large bowl and set aside. See Note 1.
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Combine the pecans, gluten, water, melted coconut oil, garlic, paprika, salt and cinnamon in the food processor, and pulse until all the ingredients come together to form a paste. Add it to the sweet potatoes and mix well, using your hands.
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Working with one tablespoon and a half of mixture at a time, form 15 balls (we like to use a small ice cream scoop so they are all even in size). Place them in the mini muffin tin and bake them for 45 minutes.
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Right before serving, heat BBQ sauce in low heat. Add the veggie meatballs and cook until warm and coated with the BBQ sauce.
Notes
- Alternatively, if you don’t want to shred the sweet potatoes by hand you can cut the sweet potato into 8 pieces, place them in the food processor and chop it until really fine, add the rest of the ingredients, except for the BBQ sauce and process until you get a smooth “dough”.
- Meatballs can be made and baked 1-2 days ahead. Mix them in the BBQ sauce right before serving.
- Prep Time: 10
- Cook Time: 45
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 veggie meatball without BBQ sauce
- Calories: 60
- Sugar: 1
- Sodium: 89
- Fat: 3.5
- Saturated Fat: 1
- Unsaturated Fat: 2.6
- Trans Fat: 0
- Carbohydrates: 4.8
- Fiber: 1
- Protein: 2.5
- Cholesterol: 0
Raquel
Yum!! What a creative way to meatless meatballs- they came out delicious, we had no leftovers! Thank you for sharing <3
Vicky & Ruth
Thank you for making them! Glad you liked them 🙂
Ri
Hi,
What can be used instead of gluten?
Vicky & Ruth
You may try to use chickpea flour
Hope
You can try using TVP (texturized soy protein) too. You can usually find it in the alternative flour section of your grocery story or the bulk food section in natural food stores.
Julie Wood
Hi there, thanks for this recipe sound delicious. Can I fry the balls instead of oven cooking? Thanks
Vicky & Ruth
Hi Julie, yes you can fry the meatballs, I would just make sure that you cook them long enough, so the sweet potatoes are not raw. Happy Healthy New year!
Johanna and Jaime Bronsztein
we follow all your recipes every day they are all so exceptional fabulous and easy ,and they are all exiting to do, I have never loved been in the kitchen, but because of this musters epidemic we have been closed up for all this time, And because following your recipes we have found a new hobby and we love it ,We both are 81 full of life ,thank you for making us a new kitchen cook couple , ,my husband and I cook together ,Happy New 2021 year
Vicky & Ruth
Thank you! It makes us really happy to hear. Happy Healthy New Year!
Rachel Topaz
I just made these and they are AMAZING!! Thank you!
Vicky & Ruth
So glad you enjoyed our veggie meatball recipe Rachel. Happy Healthy New Year!
Maggie
I made these great meatless meatballs yesterday for lunch and they are absolutely delicious! Thanks for sharing.
Kalpa Sundar
Fool proof recipe!
Vicky and Ruth
Thank you!