Meatloaf Meatballs
with mashed sweet potatoes / green salad

Name: Meatloaf Meatballs
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 1/2 lbs Sweet potatoes, peeled and cubed; 3 Tbsp Butter; 1/4 Onions, medium and red, finely diced; 6 oz Carrots, finely grated with a box grater; 1 clove Garlic, finely diced; 2 Tbsp Butter; 1 Eggs; 1/4 cup Almond meal; 1 tsp Thyme, dried; 1 lb Beef, ground (chuck or 90% lean); 1 tsp Bragg's / coconut aminos; 1/4 tsp Salt; 1/4 tsp Black pepper; for baking Foil (opt); 1/4 cup Ketchup, paleo-friendly (opt); 1 Tbsp Vinegar, white wine; 2 tsp Mustard, Dijon (use a large grain mustard if you have it); 1/2 tsp Honey; 2 1/2 Tbsp Oil, olive; 6 oz Mixed greens (sub any salad greens)

Active: 45 Total: 60

Original GF Paleo Vegetarian

Rolling and baking meatloaf as meatballs makes them easy to divide into individual servings. Topping them with some paleo-friendly ketchup, if you'd like to, gives them retro meatloaf vibes.
Smarts: If you're making Thursday's soup, be sure to double the meatballs tonight and set half aside after cooking.

Ingredients

Metric

Servings:

Mashed Sweet Potatoes:

Sweet potatoes - 1 1/2 lbs , peeled and cubed
Butter - 3 Tbsp

Meatloaf Meatballs:

Onions, medium and red - 1/4 , finely diced
Carrots - 6 oz , finely grated with a box grater
Garlic - 1 clove , finely diced
Butter - 2 Tbsp
Eggs - 1
Almond meal - 1/4 cup
Thyme, dried - 1 tsp
Beef, ground (chuck or 90% lean) - 1 lb
Bragg's / coconut aminos - 1 tsp
Salt - 1/4 tsp
Black pepper - 1/4 tsp
Foil (opt) - for baking
Ketchup, paleo-friendly (opt) - 1/4 cup

Mixed Greens Salad with Dijon Vinaigrette:

Vinegar, white wine - 1 Tbsp
Mustard, Dijon - 2 tsp (use a large grain mustard if you have it)
Honey - 1/2 tsp
Oil, olive - 2 1/2 Tbsp
Mixed greens - 6 oz (sub any salad greens)

Prep

Sweet potatoes / Onions / Carrots / Garlic - (If prepping right before cooking, get oven heating first. If making Thursday’s meal, prep the onions, carrots, and garlic for that night’s meatballs at the same time.) Prep as directed. Store the sweet potatoes in their own container. Melt butter (portion for meatballs) in a skillet. Add onions, carrots, garlic, and some salt. Saute until very tender, 5 to 8 minutes. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Make meatballs - (Again, if making Thursday's meal, prep meatballs for that night at the same time.) Combine cooked onions, carrots, and garlic with eggs, almond meal, and thyme. Stir well to combine. Add ground beef, aminos, salt, and black pepper. Gently mix with a spoon or your hands. (To keep the meatballs tender, try not to overwork them.) Form into 1” / 2.5 cm balls. (Can be done up to 2 days ahead.)

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Make

Heat oven to 400F / 204C.
While the oven is heating, place sweet potatoes in a saucepan and cover with cold water. Season water generously with some salt. Cover with a lid and bring to a boil.
Remove lid from sweet potatoes and simmer until potatoes can be easily pierced with a fork, 12 to 15 minutes.
Line a sheet pan with foil or parchment paper (if using foil, spray it with nonstick cooking spray or brush it with some oil). Line meatballs up on prepared sheet pan. Brush the tops with ketchup if you'd like. Bake until the meatballs are cooked through, 10 to 12 minutes.
While the meatballs cook, drain the sweet potatoes and let sit in a colander for ~5 minutes to allow steam to escape (this creates creamier potatoes vs. liquidy potatoes).
Use a masher to mash the sweet potatoes with butter (portion for mashed sweet potatoes) and some salt.
Just before serving, toss greens with vinaigrette until dressed to your liking.
If meatballs were doubled, set half aside to use on Thursday.
Serve meatballs over mashed sweet potatoes with salad on the side. Enjoy!

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