Spaghetti and Sweet Potato Meatballs

Discover a unique twist on a classic favorite with Spaghetti and Sweet Potato Meatballs. This healthier variation combines savory beef with sweet potato for a flavorful, gluten-free Italian-inspired dish. Perfect for weeknight dinners or special gatherings, this recipe will please everyone at the table.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

1 lb ground beef

1 cup mashed sweet potato

1/2 cup gluten-free breadcrumbs

1 egg

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

1 tbsp Italian seasoning

1 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

12 oz gluten-free spaghetti

3 cups marinara sauce

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

Parmesan cheese, for serving

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

2. In a large bowl, combine ground beef, mashed sweet potato, breadcrumbs, egg, Parmesan cheese, garlic, Italian seasoning, salt, and pepper. Mix until well combined.

3. Shape mixture into 1.5-inch meatballs and place on prepared baking sheet.

4. Bake meatballs for 20-25 minutes, until cooked through and golden brown.

5. While meatballs are baking, cook spaghetti according to package instructions. Drain and set aside.

6. In a large skillet, heat olive oil over medium heat. Add marinara sauce and bring to a simmer.

7. Add baked meatballs to the sauce and simmer for 5 minutes.

8. Serve spaghetti topped with meatballs and sauce, garnished with fresh basil, parsley, and Parmesan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave on high for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.