I came up with these zucchini and sweet potato meatballs when I was on an elimination diet for food allergies. Simple, pure ingredients and yummy. Serve over jasmine rice.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes with a fork in a large bowl; set aside to cool.

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  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix zucchini and yellow squash into the bowl with the sweet potatoes. Add turkey and black pepper. Form mixture into 1-inch balls and place in a 9x13-inch baking dish.

  • Bake in the preheated oven until meatballs are no longer pink in the center, 35 to 40 minutes.

Nutrition Facts

273 calories; protein 24.8g 50% DV; carbohydrates 24.8g 8% DV; fat 8.7g 13% DV; cholesterol 83.6mg 28% DV; sodium 129.4mg 5% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/02/2020
I liked this idea.. making meatballs without crumbs. I do think it needs more seasoning... garlic, onions... etc. Read More
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