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
Scale
- 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.
-
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.
-
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.
-
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