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Side View of a plate with veggie meatballs on toothpicks

Sweet Potato Veggie Meatballs


  • Author: Vicky & Ruth
  • Prep Time: 10
  • Cook Time: 45
  • 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!).


Scale

Ingredients

  • 1 large sweet potatopeeled, shredded thin, using the small blade of the box grater or  a food processor (about 2 cups shredded)
  • ½ cup chopped pecans
  •  cup vital wheat gluten
  • 2 tablespoon water
  • 1 tablespoon coconut oilmelted
  • 1 clove garlic
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup your favorite BBQ Sauce

Instructions

  1. Preheat the oven to 350° F. Coat a mini muffin tin generously with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Right before serving, heat BBQ sauce in low heat. Add the veggie meatballs and cook until warm and coated with the BBQ sauce.

     
     

Notes

  1. 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”.
  2. Meatballs can be made and baked 1-2 days ahead.  Mix them in the BBQ sauce right before serving. 
  • 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

Keywords: kosher, appetizer, veggie meatballs, BBQ sauce, Easy, quick