Irresistible Sweet Potato “Meatballs” | Spanish-Style in Onion Sauce

These sweet potato “meatballs” in onion sauce are packed with flavors, made with simple everyday ingredients, and done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad, and a bottle of Spanish wine for a fabulous meal.

To make this recipe, I used 2 small sweet potatoes. You can also use 1 medium-sized one. Either way, you want to end up with 2 cups (220 grams) of shredded sweet potatoes. I also left the skins on, as it adds more nutrients and flavors. If you prefer, you can peel the sweet potatoes.

For the onion sauce, I used homemade vegetable broth. But you can also use chicken broth or even beef broth. I also added a little white wine to give the sauce a deeper depth of flavor. If wine is not your thing, you can sub for white grape juice or any broth of your choice with a squeeze of fresh lemon juice.

TIPS & TRICKS to Make this Recipe: The secret to these meatballs is to ensure the sweet potato mixture is well bound together. That way the meatballs don’t fall apart. Once you have the mixture ready, make sure to squeeze the mixture in your hands before shaping the meatballs. If you see it’s too dry, add in some whisked egg and mix until the desired texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make these Sweet Potato “Meatballs” in Onion Sauce

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Sweet Potato "Meatballs" in Onion Sauce

Course Main Course

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Calories 354 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SWEET POTATO MEATBALLS

• 2 small sweet potatoes
• 2 large eggs
• 1/2 cup plain bread crumbs 55 grams
• 1/4 cup chopped onion 35 grams
• 1 clove garlic (finely grated)
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 2 tbsp chopped parsley 5 grams
• 2 tbsp grated Manchego cheese 15 grams
• sea salt & black pepper

FOR THE SPANISH-STYLE ONION SAUCE

• 1 medium onion (finely chopped)
• 3 cloves garlic (roughly chopped)
• 1 tbsp all purpose flour 9 grams
• 1/2 cup dry white wine 120 ml
• 1/2 tsp dried thyme 0.50 grams
• 1 1/2 cups vegetable broth 360 ml
• sea salt & black pepper

EXTRAS

• 1/4 cup extra virgin olive oil 60 ml
• chopped parsley for garnish

Instructions

TO MAKE THE SWEET POTATO MEATBALLS

1. Using a box grater, finely shred the sweet potatoes, you want to end up with 2 cups (220 grams) of shredded sweet potatoes, then add the shredded sweet potatoes into a cheesecloth and squeeze out all the water, and then transfer the shredded sweet potatoes into a large bowl

2. Crack the eggs into a separate bowl and whisk the eggs, then add them over the shredded sweet potatoes, along with the bread crumbs, chopped onion, grated garlic, paprika, cumin, chopped parsley, grated cheese, and season with salt & pepper, mix together, once well mixed, push down on the mixture until you get a paste-like texture

3. To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients are well bound together, then form it into the shape of a golf ball

4. Heat a large fry pan with a medium heat and add in the olive oil

5. After a couple of minutes, add in the sweet potato meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

TO MAKE THE ONION SAUCE

1. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is slightly translucent, add in the flour, continue to mix together, after 2 minutes, add in the white wine and dried thyme and mix continuously

2. After 3 minutes, and the alcohol has cooked off in the wine, add in the vegetable broth, continue to mix, and go for 3 to 4 minutes or until you end up with a slightly creamy sauce, then season with salt & pepper and mix together, then add the sweet potato meatballs back into the pan, all in a single layer, give each one a gentle flip, and simmer for 2 to 3 minutes, then remove from the heat

3. Transfer the sweet potato meatballs into serving dishes, top off with the onion sauce and some chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Sweet Potato "Meatballs" in Onion Sauce

Amount Per Serving

Calories 354 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 101mg34%

Sodium 573mg25%

Potassium 392mg11%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 6g7%

Protein 9g18%

Vitamin A 9885IU198%

Vitamin C 8mg10%

Calcium 163mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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