“These meatballs are a tangy alternative to the traditional Italian version - very tasty!!”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Orange Puree: In a medium saucepan over medium-high heat, combine sweet potato and carrots and enough cool water to cover the vegetables. Bring to a boil and cook for about 20 minutes or until the carrots are very tender.
  2. Drain vegetables, then transfer them to a food processor. Add 2 tablespoons of the water.
  3. Purée on high until very smooth. Stop as needed to scape sides of bowl. If needed, add another tablespoon of water to ensure a smooth consistency.
  4. The purée can be refrigerated for up to 3 days, or frozen in 1/4 cup portions for up to 3 months.
  5. Meatballs: Heat oven to 350°F Use oil to coat a rimmed baking sheet. In a large bowl, whisk together egg, garlic, ginger, orange purée, jam, ketchup, salt and wheat germ. Add ground meat and mix with your hands until well combined.
  6. Using damp hands, pinch off large tablespoons of the meat mixture and gently shape into balls. Arrange meatballs on prepared baking sheet. Bake for 10 minutes, then use a spatula to flip meatballs and cook for another 10 minutes or until browned.

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