Enjoy homemade meatballs for multiple dinners with this big-batch recipe. Serve them over chunky mashed sweet potatoes tonight, then make this Chipotle Meatball Torta with Roasted Veggies recipe later in the week (or freeze the leftovers for up to 3 months).

EatingWell Magazine, September 2021

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Credit: Jacob Fox

Recipe Summary test

active:
45 mins
total:
1 hr
Servings:
4
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Ingredients

Mashed Sweet Potatoes
Chipotle Meatballs

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a large rimmed baking sheet with foil.

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  • 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.

  • 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.

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

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

  • 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.

  • 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.

Nutrition Facts

588 calories; fat 24g; cholesterol 107mg; sodium 686mg; carbohydrates 61g; dietary fiber 10g; protein 32g; sugars 16g; niacin equivalents 3mg; saturated fat 8g; vitamin a iu 33841IU; vitamin b6 1mg; potassium 1500mg.
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