Sweet Potato Black Bean Meatballs
Combine mashed sweet potatoes and canned black beans to create a flavor packed vegetarian meatball.
Ingredients
- 1½ cup Sweet Potato mashed
- 19 oz Black Beans drained, rinsed, and dried
- ½ cup Breadcrumbs
- ¼ cup Red Onion finely diced
- 2 cloves Garlic minced
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Ground Chipotle Chili Pepper
- ½ teaspoon Salt
- 1 tablespoon Tomato Paste
- 2 tablespoon Fresh Cilantro finely chopped
- 1 large Egg
Instructions
- Cook the sweet potato: Peel and cube the sweet potato. Boil or steam until fork-tender, 12-15 minutes. Drain well and mash until mostly smooth. Let cool slightly.
- Prepare the mixture: In a large bowl, mash the black beans until about 75% broken down, leaving some texture. Add mashed sweet potato, breadcrumbs, onion, garlic, cumin, smoked paprika, chili powder, salt, tomato paste, herbs, and egg. Mix until just combined.
- Chill (important): Refrigerate the mixture for 15–20 minutes to firm up. This improves shaping and prevents spreading.
- Shape: Form into 18-20 meatballs and place on a parchment-lined baking sheet.
- Bake: Bake at 375°F (200°C) for 20 minutes, flipping halfway, until firm and lightly browned.
Notes
Serving Suggestions
- Toss with chipotle sauce, enchilada sauce, or honey-lime glaze
- Serve in grain bowls with rice, avocado, and roasted vegetables
- Use in wraps, sliders, or as a vegetarian appetizer
Tips & Variations
- Crispier exterior: Pan-sear baked meatballs for 1–2 minutes per side
- Mexican-inspired: Add ½ teaspoon ground coriander and serve with salsa verde
- Freezer-friendly: Freeze baked meatballs for up to 2 months
- Gluten-free: Use gluten-free breadcrumbs or oat flour
Nutrition
Calories: 305kcalCarbohydrates: 55gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 474mgPotassium: 777mgFiber: 15gSugar: 4gVitamin A: 7553IUVitamin C: 3mgCalcium: 96mgIron: 5mg
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