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Photo: Jacob Fox
Active Time:45 minsTotal Time:1 hrServings:4Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hrServings:4
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMashed Sweet Potatoes2poundssweet potatoes, peeled and cubed⅔cuplow-fat milk1 ½tablespoonsbutter¼teaspoonsalt¼teaspoonground pepperChipotle Meatballs1cupshredded zucchini1large egg, lightly beaten1 ½poundslean ground beef½cuppanko breadcrumbs, preferably whole-wheat1 ½cupsfinely chopped onion, divided⅓cupchopped fresh cilantro plus 3 tablespoons, divided¼teaspoonsalt¼teaspoonground pepper1(28 ounce) canno-salt-added whole tomatoes¼cupcanned chipotle peppers in adobo3large clovesgarlic, crushed¼cupextra-virgin olive oil2tablespoonschili powder3tablespoonscrumbled cotija cheese
Cook Mode(Keep screen awake)
Ingredients
Mashed Sweet Potatoes
2poundssweet potatoes, peeled and cubed
⅔cuplow-fat milk
1 ½tablespoonsbutter
¼teaspoonsalt
¼teaspoonground pepper
Chipotle Meatballs
1cupshredded zucchini
1large egg, lightly beaten
1 ½poundslean ground beef
½cuppanko breadcrumbs, preferably whole-wheat
1 ½cupsfinely chopped onion, divided
⅓cupchopped fresh cilantro plus 3 tablespoons, divided
1(28 ounce) canno-salt-added whole tomatoes
¼cupcanned chipotle peppers in adobo
3large clovesgarlic, crushed
¼cupextra-virgin olive oil
2tablespoonschili powder
3tablespoonscrumbled cotija cheese
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with foil.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 aheadRefrigerate meatballs (Steps 1-5) for up to 3 days or freeze for up to 3 months.Originally appeared: EatingWell Magazine, September 2021
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with foil.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 aheadRefrigerate meatballs (Steps 1-5) for up to 3 days or freeze for up to 3 months.
Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
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.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)588Calories24gFat61gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
