Sweet Potato Veggie Meatballs

  • Author: The Kitchen Whisperer

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  • 1 1/3 cup cooked sweet potato, mashed
  • 1 cup shelled chickpeas
  • 1/2 cup roasted red peppers, chopped small
  • 1/2 cup whole oats
  • 1 cup oat flour
  • 1/2 cup cooked brown rice
  • 1 chipotle pepper, minced
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon parsley
  • 1 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 cup onions, chopped
  • 2 teaspoon garlic, minced
  • 2 teaspoon butter, unsalted
  • 1 teaspoon olive oil
  • 1 large egg or egg substitute


  1. In a medium skillet over medium heat add the butter and oil.
  2. When the butter starts to slightly bubble and melt add in the onions and sauté, stirring gently to coat.
  3. After 2 minutes add in the 1/2 teaspoon of salt and stir.
  4. Once the onions begin to turn soft and translucent (~6-7 minutes) add in the garlic cooking for a minute while stirring.
  5. Remove the pan from the heat.
  6. In a medium bowl add in the sweet potato, egg, chickpeas, red peppers, chipotle pepper and the rest of the seasonings.
  7. Using a large spoon gently mix the mixture.
  8. Add in the oats, oat flour and rice mixing until well combined.
  9. Line a baking tray with parchment paper and spray with cooking spray.
  10. Using lightly damp hands form into meatballs about 1” around (about 2-3 tablespoon of the mixture).
  11. Place the veggie meatballs on the parchment paper leaving a slight gap in between (just don’t let them touch).
  12. Loosely cover with plastic wrap and chill in the fridge for one hour.
  13. When ready to bake preheat oven to 400F, rack in the middle.
  14. Remove the pan from the fridge and lightly mist the meatballs with olive oil.
  15. Place the pan in the oven and bake for 30 minutes or until the outside has started to just brown and they are firm to the touch.
  16. Remove from the oven and serve with Satan Chipotle Remoulade Sauce.
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