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–+ servings
Vegan Sweet Potato Meatballs

Savory Vegan Sweet Potato Meatballs Packed with Flavor

These Vegan Sweet Potato Meatballs are deliciously different and packed with flavor, making them the perfect meal prep option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 meatballs
Course: Dinner
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatball Mixture
  • 2 cups Sweet Potatoes Cooked and mashed
  • 1 cup Cooked Quinoa Can substitute with farro or brown rice
  • 1 can Black Beans Drained and rinsed, can substitute with lentils or white beans
  • 1 cup Breadcrumbs Gluten-free alternatives include chickpea flour or gluten-free oats
  • 3 cloves Garlic Minced; use garlic powder if fresh isn’t available
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder taste
  • 1 teaspoon Cumin Optional spices like curry powder or chili flakes can add heat
  • 1 teaspoon Salt Adjust to taste
  • 1 teaspoon Pepper Adjust to taste
For Serving
  • 1 cup Fresh Herbs Consider adding parsley or cilantro
  • 1 cup Dipping Sauce Pair with tahini or marinara

Equipment

  • Baking Sheet
  • parchment paper
  • Mixing Bowl
  • Potato Masher

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Mash the cooked sweet potatoes in a mixing bowl until smooth.
  3. Combine mashed sweet potatoes with quinoa, black beans, breadcrumbs, minced garlic, smoked paprika, cumin, salt, and pepper.
  4. Form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
  5. Bake in the preheated oven for 25-30 minutes until golden brown.
  6. For extra crispiness, broil the meatballs for an additional 2-3 minutes.

Nutrition

Serving: 1meatballCalories: 150kcalCarbohydrates: 25gProtein: 5gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 2gVitamin A: 900IUVitamin C: 20mgCalcium: 30mgIron: 1.5mg

Notes

Store in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat from frozen at 375°F for 15-20 minutes.

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