Meatballs with Quinoa & Sweet Potatoes
I was craving spaghetti and meatballs but didn’t feel like eating pasta – I know I’m weird. So I looked through the fridge and found 2 perfect tomatoes and a large sweet potato. Sounds like an odd combination, but I was able to make something that I would add into the monthly rotation of meals. I love red meat as much as any other Texan, but I try to limit my consumption to once a week, so it better be good!
Here’s the breakdown, I subbed pasta for sweet potatoes and made a quinoa tomato sauce in lieu of a canned red sauce. Just trust me, it’ll be good! This dish reheats well in the microwave, I had leftovers for lunch three days later and it almost tasted better!
- 8 large meatballs
- 2 tomatoes
- 1 sweet potato
- 1 tomato bullion cube
- ½ cup water
- 2 tsp coconut oil
- ½ cup quinoa
- ½ medium white onion
- Chop onions, tomatoes, and sweet potato, set to the side.
- Bring skillet to medium high heat and add 1 tsp coconut oil.
- Brown quinoa in pan and add enough water to cover, bring to a boil.
- Lower heat and cover, simmer for 10 minutes.
- Add tomatoes and tomato bullion cube, stir and simmer covered for another 15 minutes.
- Meanwhile, bring second pan to medium high heat and add 1 tsp coconut oil.
- Brown sweet potatoes until caramelized, place on clean plate and set to the side.
- In the same pan, brown onions and meatballs.
- Once meatballs are medium rare, add sweet potatoes back into pan.
- Lower heat and cover, let simmer for 10-15 minutes, or until sweet potatoes are softened.
- Serve quinoa tomato sauce generously over meatballs and sweet potatoes.
- Garnish with fresh Parmesan.
Nutritional Content Source: Meatballs with Quinoa & Sweet Potatoes
MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
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Meatballs with Quinoa & Sweet Potatoes |