Sweet Potato Turkey Meatballs
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
30
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Calories
79 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Sweet Potato Turkey Meatballs
Description
Sweet Potato Turkey Meatballs bring together ground turkey, mashed sweet potatoes, and savory ingredients such as onion, garlic, and parsley. The mixture also includes breadcrumbs and an egg to bind everything, with maple syrup and hot sauce providing a mild sweet and spicy contrast. The meatballs are formed small and pan-fried in olive oil until golden on all sides, ensuring a crisp exterior with a moist center.
Accompanied by a creamy dipping sauce made from sour cream, mayonnaise, maple syrup, and seasoning, this recipe offers a balance of sweet, tangy, and savory flavors. The meatballs are suitable for serving as finger food or part of a meal.
The recipe suggests cooking sweet potatoes by microwaving, piercing them beforehand for even cooking, and notes that both white and red-skinned sweet potatoes work well. The meatballs can be frozen for up to two months, and leftovers stored refrigerated for a few days. Preparing the dipping sauce fresh before serving ensures optimal taste and texture.
Ingredients
Meatballs
- 1 small onion finely chopped or grated
- 1 pound ground turkey lean
- 2 cups sweet potato cooked and mashed
- 1 large egg
- 3 cloves garlic minced
- 2 tablespoons maple syrup
- 1 tablespoon hot sauce
- ½ cup breadcrumbs I used Panko, but regular breadcrumbs would work just as well
- ½ cup parsley fresh or dried, chopped is using fresh
- 1 teaspoon salt
- ½ teaspoon black pepper or to taste
- 4 tablespoons olive oil
Creamy Maple Dipping Sauce
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 2 tablespoons maple syrup
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- In a large bowl, mix together all the ingredients for the meatballs except for the oil. Make sure the mixture is combined well.
- Form the meatballs into small 1 inch balls.
- Heat about 2 tbsp of the oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
- Fry the meatballs in the skillet, a few at a time, turning them around so that they fully brown on all sides about 7 minutes. Transfer onto a plate and repeat with all meatballs.
- In a small bowl whisk together all the dipping sauce ingredients and serve with meatballs.
Notes
- This recipe makes about 30 small meatballs, suitable for sharing or freezing.
- Both white and red-skinned sweet potatoes are appropriate; about 3 to 4 sweet potatoes yield 2 cups mashed.
- Cook sweet potatoes by piercing multiple times, microwaving wrapped in paper towels for about 20 minutes until tender.
- Meatballs can be cooled and frozen in airtight containers for up to 2 months.
- Store leftovers in an airtight container refrigerated for 3 to 4 days; prepare dipping sauce just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1meatball | |
| Calories | 79kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 152mg | 6% |
| Potassium | 101mg | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 1380IU | 28% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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