Ingredients
- 1 large sweet potato, peeled and diced
- ½ medium zucchini, shredded
- ½ medium yellow squash, shredded
- 1 pound ground turkey
- black pepper to taste
Why You'll Love This Recipe
Pro Cooking Tips
- Use a non-stick skillet or bake on parchment paper to avoid adding extra oil.
- Let the meatballs rest for a few minutes after cooking to help them hold their shape better.
Step 1
Put the sweet potatoes in a large pot and covering them with salted water. Bring the water to a boil, then lower the heat and let them simmer until they’re soft, which should take about 20 minutes. Once tender, drain the potatoes and mash them up with a fork in a big bowl. Set that aside to cool down a bit.
Step 2
While the sweet potatoes are cooling, go ahead and preheat your oven to 350°F (175°C).
Step 3
When the mash has cooled, add the zucchini and yellow squash to the bowl, then mix in the ground turkey and a good pinch of black pepper. Stir everything together until it’s well combined.
Step 4
Shape the mixture into small meatballs, about an inch in size, and place them in a baking dish (a 9x13 works well).
Step 5
Pop the dish into the oven and bake for around 35 to 40 minutes, or until the meatballs are cooked through and no longer pink in the middle.
