Chipotle Meatballs with Mashed Sweet Potatoes

1. Preheat oven to 400°F. Line a large rimmed baking sheet with foil.

2. To prepare sweet potatoes: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 15 to 18 minutes. Transfer to a medium bowl. Add milk, butter, salt and pepper; mash until combined but still slightly chunky. Cover to keep warm.

3. Meanwhile, prepare meatballs: Squeeze zucchini in a clean kitchen towel to remove excess moisture. Place the zucchini in a large bowl and add egg, beef, panko, 1/2 cup onion, 1/3 cup cilantro, salt and pepper. Mix gently with your hands until just combined (do not overmix). Using about 3 tablespoons to make each, shape the mixture into 24 meatballs. Place 1 inch apart on the prepared baking sheet.

4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 18 minutes.

5. Combine tomatoes, chipotles and garlic in a blender. Blend until smooth.

6. Heat oil in a large pot over medium-high heat. Add the remaining 1 cup onion and chili powder and cook, stirring, until the onion is beginning to soften, about 3 minutes. Add the tomato mixture and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Stir in the meatballs, cover and cook 5 minutes more.

7. Divide the sweet potatoes among 4 plates. Top each with 3 meatballs and 3/4 cup sauce (reserve the remaining meatballs and sauce for another use). Sprinkle with cotija and the remaining 3 tablespoons cilantro.

To make ahead

Refrigerate meatballs (Steps 1-5) for up to 3 days or freeze for up to 3 months.