When I was undergoing an elimination diet due to potential food allergies, I developed these zucchini and sweet potato meatballs. Simple, healthy, and delicious ingredients. Over jasmine rice, serve.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 large sweet potato, peeled and diced
- ½ medium zucchini, shredded
- ½ medium yellow squash, shredded
- 1 pound ground turkey
- black pepper to taste
Instructions
- 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.
- 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 9×13-inch baking dish.
- Bake in the preheated oven until meatballs are no longer pink in the center, 35 to 40 minutes.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 129 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this idea.. making meatballs without crumbs. I do think it needs more seasoning… garlic, onions… etc.