Syrian Meatballs and Sweet Potatoes Recipe
For a dinner that’s both satisfying and special, try these Syrian Meatballs with Sweet Potatoes—a dish that’s sure to become a new family favorite.
Servings: 4
Calories: 436kcal
Ingredients
For the Meatballs
- 1 small onion
- 1 lb. lean ground beef
- 1 egg
- 1 1/2 tsp. of salt divided
- 1 tsp of cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. cumin
- 1 Tbsp. olive oil
- 1 large onion
- 3 tbsp. of tomato paste
- 2 cups of beef or chicken stock
- 1/2 lemon juiced
For the Sweet Potatoes
- 2 medium sweet potatoes diced 1-inch cubes
- 2 tbsp grapeseed oil or canola oil
- 1 1/2 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1 tsp cumin
- 1 tsp. curry powder
- 1 Tbsp. brown sugar
Instructions
For the Meatballs
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Peel and roughly chop the small onion. Place the pieces in a food processor and process until finely minced. Sprinkle 1 tsp of salt over the onions and set aside to let them release their excess water for about 5-10 minutes.
- In a medium bowl, place the ground beef, egg, 1/2 tsp salt, cinnamon, allspice, and cumin. Once the onions have released their water, drain them and add them to the bowl. Mix with your hands until everything is well incorporated.
- Form the mixture into marble-sized meatballs (have patience, young Jedi!) and place them on a greased wire rack atop a baking sheet. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 5-7 minutes or until brown.
- Meanwhile, heat a large skillet over medium heat and add the olive oil. Slice the large onion into thick rings and brown them in the pan until they are translucent, about 3-5 minutes.
- Once the meatballs are out of the oven, toss them into the pan with the onions and add the broth and tomato paste. Stir well and let the mixture come to a boil. Reduce to a simmer and let it cook for 15-20 minutes until thickened.
- Remove from heat and add the juice from half a lemon.
- Serve with lentils and roasted sweet potatoes.
For the Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, combine the diced sweet potato, oil, vinegar, brown sugar, salt, cumin, and curry powder. Toss to combine.
- Spread the mixture in a single layer on a 9 x 13" baking sheet.
- Bake for 15 minutes. Toss, return to the oven, and continue baking for another 10-15 minutes, or until the sweet potatoes can be cut with a fork.
- Serve warm.
Notes
To store Meatballs and Sweet Potatoes, place them in an airtight container in the refrigerator for up to 3 days. You can freeze the meatballs and sauce separately for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm in a skillet over medium heat until heated through. You can also reheat in the microwave, stirring occasionally, until evenly warmed. The sweet potatoes are best reheated in the oven or microwave.
Nutrition
Serving: 1serving | Calories: 436kcal | Carbohydrates: 37g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 1440mg | Potassium: 1263mg | Fiber: 6g | Sugar: 13g | Vitamin A: 16292IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 6mg
