Chicken and sweet potato meatballs

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Chicken-sweet-potato-meatballsThese tasty meatballs, paired with kumara (sweet potato) chips, are a great family-friendly meal, or party treat.

This dish is incredibly versatile. If fresh sage is not on hand, use thyme, savory, or any other herb that’s available. You can also use pork instead of chicken, and ordinary potato instead of sweet potato, if desired.

Chicken and kumara meatballs & kumara chips

Olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 kumara (sweet potato), about 300g, finely chopped
2 tablespoons chopped fresh sage
Salt and pepper to taste
450g (1 lb) minced chicken (or mix of chicken and pork)
1 size 6 (medium) egg, lightly beaten
1 cup breadcrumbs
½ teaspoon garlic powder
1-2 kumara (for chips)

1. Preheat oven to 210 degrees C (410 degrees F). Grease 2 baking trays.

2. Heat oil in large frying pan on medium-high heat and cook onion, garlic and kumara for 8-10 minutes, or until kumara has softened.

3. Add sage and salt and pepper to taste and cook for another 2 minutes. Turn off heat and let cool slightly.

4. In a large bowl, mix together chicken, egg and breadcrumbs. Season with salt, pepper and garlic powder. Add kumara mix and combine well.

5. Roll into balls and place on 1 baking tray. Bake in oven for 20-25 minutes, until cooked through.

6. Meanwhile, cut extra kumara into fine strips, place on second baking tray and spray or brush with olive oil. Place in oven with meatballs and bake for 10-15 minutes. Watch closely, or they may burn.

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