Vegan Sweet Potato Meatballs
These Vegan Sweet Potato Meatballs are creative, fun and packed full of flavor! A twist on the Italian Meatball, these succulent bites are naturally sweet with the sweet potatoes. However, they are wonderfully savory, too! It's a delight for the taste buds. Whether you serve them for dinner, or serve them as an capitating appetizer they are sure to please.
Ingredients
- 2 cups cooked and mashed sweet potatoes
- 1 cup breadcrumbs
- 1 15 oz can chickpeas
- 1/4 cup chopped nuts (almonds, walnuts, pecans) - (optional)
- 2 cloves garlic, minced
- 2 tablespoons coconut aminos, soy sauce or tamari (gluten free)
- 2 tablespoon maple syrup
- 2 tablespoons parsley, minced
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 2 teaspoons smoked paprika
- 1/4 teaspoon salt
Instructions
- If you don't already have cooked sweet potatoes, start by steaming or boiling the diced sweet potatoes until they are soft and easily mashed. Drain and let them cool slightly
- In a mixing bowl, mash the cooked sweet potatoes until smooth. Add the mashed chickpeas, chopped nuts, coconut aminos, maple syrup, finely chopped parsley, minced garlic, smoked paprika, onion granules, garlic granules and salt. Mix everything together until well combined.
- Preheat your oven to 375°F (190°C). Shape the sweet potato mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for about 20-25 minutes, or until they are firm and slightly golden on the outside.
- Serve the sweet potato meatballs as a main course, appetizer, or snack. The flavorful glaze adds a delightful touch and enhances the taste of the meatballs. They can be enjoyed on their own or paired with your favorite dipping sauce.