Vegan Sweet Potato Meatballs Recipe
Introduction
These Vegan Sweet Potato Meatballs are a delicious and wholesome plant-based alternative to traditional meatballs. Packed with sweet potatoes, black beans, and quinoa, they offer a satisfying texture and rich flavor that everyone will love.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, mash the cooked sweet potatoes until smooth.
- Step 3: Add the cooked quinoa, black beans, breadcrumbs, garlic, smoked paprika, cumin, salt, and pepper to the bowl with the sweet potatoes. Mix until well combined.
- Step 4: Roll the mixture into meatball-sized balls and place them on the prepared baking sheet.
- Step 5: Bake the meatballs for 25-30 minutes or until they are golden brown and firm to the touch.
- Step 6: Serve the Vegan Sweet Potato Meatballs hot with your favorite sauce or enjoy them on their own.
Tips & Variations
- Use gluten-free breadcrumbs to keep the recipe gluten-free.
- Add fresh herbs like parsley or cilantro for extra flavor.
- Serve with marinara sauce or a spicy tahini drizzle for variety.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. These meatballs also freeze well; freeze on a baking sheet first, then transfer to a freezer bag for up to 3 months. Thaw before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Yes, you can substitute regular potatoes, but sweet potatoes add a natural sweetness and moisture that works well in this recipe.
How do I prevent the meatballs from falling apart?
Mashing the sweet potatoes well and using enough breadcrumbs to bind the mixture helps keep the meatballs firm. Baking them until golden also ensures they hold together.
PrintVegan Sweet Potato Meatballs Recipe
These Vegan Sweet Potato Meatballs are a delicious and healthy plant-based alternative to traditional meatballs. Made with creamy sweet potatoes, protein-packed quinoa, and black beans, they’re seasoned with smoky paprika and cumin for a flavorful treat. Baked to golden perfection, these meatballs are perfect as a main dish or appetizer, served with your favorite sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12–15 meatballs 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Vegan Sweet Potato Meatballs Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Sweet Potatoes: In a large bowl, mash the cooked sweet potatoes until smooth to create a creamy base for the meatballs.
- Mix Ingredients: Add the cooked quinoa, black beans, breadcrumbs, minced garlic, smoked paprika, cumin, salt, and pepper to the mashed sweet potatoes. Mix thoroughly until all ingredients are well combined and the mixture holds together.
- Form Meatballs: Roll the mixture into meatball-sized balls, approximately 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 25-30 minutes or until they are golden brown and firm to the touch, turning halfway if desired for even browning.
- Serve: Serve the Vegan Sweet Potato Meatballs hot with your favorite dipping sauce or incorporate them into sandwiches, salads, or pasta dishes for a satisfying meal.
Notes
- Cooking the sweet potatoes beforehand by boiling or roasting will save time and ensure smooth mashing.
- Use gluten-free breadcrumbs if you require a gluten-free version.
- These meatballs can be frozen after baking for up to 3 months. Reheat in the oven before serving.
- Adjust seasoning according to your taste preference, adding chili flakes for heat or fresh herbs for extra flavor.
Keywords: Vegan Sweet Potato Meatballs, plant-based meatballs, sweet potato recipe, quinoa meatballs, vegan main dish, baked vegan meatballs
