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Sweet Potato Turkey Meatballs
These Sweet Potato Turkey Meatballs feature an interesting combination of ingredients that gives you the most superb, soft and delicious meatballs served with a creamy maple dipping sauce. Perfect for an appetizer and a total crowd pleaser!
- 1 small onion finely chopped or grated
- 1 lb ground turkey lean
- 2 cups sweet potatoes cooked and mashed
- 1 large egg
- 3 cloves garlic minced
- 2 tbsp maple syrup
- 1 tbsp hot sauce
- 1/2 cup breadcrumbs I used Panko, but regular breadcrumbs would work just as well
- 1/2 cup parsley fresh or dried, chopped is using fresh
- 1 tsp salt
- 1/2 tsp pepper or to taste
- 4 tbsp olive oil
Creamy Maple Dipping Sauce
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 2 tbsp maple syrup
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
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.
- This recipe yields approximately 30 meatballs.
- Sweet potatoes: I have used both white sweet potatoes or the red skinned sweet potatoes for this recipe and they both yield the same result. You will need about 3 to 4 sweet potatoes to yield 2 cups mashed.
- How to cook sweet potatoes: I cooked mine in the microwave. Before placing them in the microwave, wash them then pierce them 5 to 6 times with a fork. Wrap each sweet potato in a paper towel then place them in a microwave safe plate. Cook for about 20 minutes in the microwave at full power. To check for doneness, stick a fork in the center of the potatoes, and if the fork goes in easily , but the center is still a bit firm, the potato is ready.
- Baking directions: Coat a baking sheet with cooking spray, or use a baking rack. Bake at 375 F for 30 minutes until golden brown.
- Freezing: To freeze the meatballs, let them cool completely at room temperature. Transfer them to a freezer safe container and place them in the freezer for up to 2 months.
- Leftovers: Refrigerate leftovers in an airtight container for up to 3 or 4 days. Make the dipping sauce before serving.
- Nutrition: Nutrition information is based per meatball plus dipping sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Originally shared May 2013.
Serving: 1meatball | Calories: 79kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 152mg | Potassium: 101mg | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 2.1mg | Calcium: 17mg | Iron: 0.4mg