Have you guys tried Breton Artisanal Sweet Potato & Grains crackers yet!? They have an amazing crisp texture perfect for topping with cheese or… putting into meatballs!! They are made with ancient grains like quinoa and rye with sweet potato pieces baked right in… talk about YUM! I added pesto to the bottom of the spoon with the thought that the meatball and pesto could be eaten in one bite as an appetizer.
Please note- I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.
Sweet Potato Meatballs
Yield: 3 cups mixture or 24 meatballs using 2 Tbsp mixture for 1 meatball
1 whole sleeve Breton Artisanal Sweet Potato & Grains crackers
¾ cup sweet potato (about 1 medium – small sweet potato)
1 cup chickpeas
3 cloves fresh garlic
1 Tbsp Italian seasoning
Salt + Pepper to taste and olive oil for sautéing
- Preheat the oven to 375 degrees F
- Poke a few holes in your sweet potato with a fork and microwave it for 10 minutes until soft
In a medium frying pan, heat 1 Tbsp olive oil over medium heat and sauté the onions and garlic until they become soft- set aside.
In a food processor, blend 1 whole sleeve of Breton Artisanal Sweet Potato & Grains crackers until they are the consistency of bread crumbs. Set these crumbs aside in a large bowl.
In the food processor, lightly blend 1 cup chickpeas until they are just ground and the mixture is slightly chunky. Pour the chickpeas into the large bowl with the crackers.
In the food processor, blend cooked sweet potato, onions, garlic, Italian seasoning, salt and pepper until well combined.
Pour sweet potato mixture into the large bowl with the crackers and chickpeas and use a spatula to mix together until a meatball dough has formed.
Roll the mixture into meatballs- each meatball should be about 2 Tbsp in size.
Cook meatballs for about 12 minutes until browned and cooked through
Sunflower Seed Basil Pesto (Optional Simple Sauce to Pair with Meatballs)
Yield: about 1 cup pesto
2 cups fresh basil
½ cup toasted sunflower seeds
2 cloves fresh garlic
¼ cup nutritional yeast
½ cup olive oil
Salt + Pepper to taste
- To toast sunflower seeds, add them dry (without oil) to a frying pan in a single layer and cook on medium heat for 1-2 minutes, stirring every 20 seconds) until they become aromatic and slightly brown.
- In a food processor, blend basil, toasted sunflower seeds, garlic, nutritional yeast, olive oil and salt + pepper until a smooth, bright green pesto appears.