Actually, these are vegetarian, but they LOOK like meatballs, so that’s got to count for something…right?
I’m getting to the end of my shopping month (which is about the middle of the month for us- yay weird pay periods!) and so we’re starting to make that grocery list, check the cupboards for what we haven’t used up (black beans, black beans!) and try to be creative with what we still have. Now that doesn’t mean I don’t go to the grocery store on the regular. I do have a toddler at home after all and I can’t get into freezing my milk products with the exception of ice cream. This month the grocery thing was a little crazy, we’re getting better, little by little (and my argument is we just moved house, so we needed to stock up…that’s my story, I’m sticking to it).
Anyhoo, I was looking through what we had, and I had forgotten to defrost meat…therefore, we were going vegetarian. I just couldn’t bring myself to have pasta. I. Just. Couldn’t.
I found about 6 small sweet potatoes in my ‘potato bowl’ (yes, I have one, yes it’s out of sight, yes, sometimes it’s weird looking. Judge me freely, I can take it).
My family LOVES sweet potatoes, I like to use them in curries, as a side, as a thickener, you name it, I can probably think of a way to insert a sweet potato in it.
So, I decided, why not make a meatball type dish? I mean, you can make mashed potatoes out of these things. It’ll be easy. And I was right.
This is what you’ll need;
4-6 small sweet potatoes (to make 20 medium sized meatballs)
1 tbsp vegetable oil (for frying)
1 tbsp butter (I use unsalted)
1/4 tea salt
1/4 tea pepper
1/4 tea cumin
1/4 tea cardamom
1/4 tea coriander
2 cloves garlic, minced
1 bit of fresh ginger, minced (about 1 tbsp)
5 mushrooms, chopped
1 red thai bird chili, seeds in if you like it a little spicy, minced
4 tbsp bread crumbs
1 tbsp flaked coconut
Boil your sweet potatoes for about 20 minutes, or until you can stick a fork in them and they slide off the fork. Let them cool and then peel them. What’s amazing about smallish sweet potatoes, is when you boil them (and let them cool) when you start to peel them, you can do it WITH YOUR FINGERS and the skin practically falls off. That said, it’s an amazing task for your kid. It’s easy, they can lick their fingers, and they’re helping. Bonus all around.
Once your potatoes are peeled, put them in a bowl and give your child a fork (if you dare) and let them mash up the potatoes until they are pulpy.
Add the butter and mix until combined. Next add spices, ginger, garlic, chili and mushrooms. Give it a stir to incorporate. Add the egg (which I used to bond the potatoes. It’s really not needed the more I think about it). Stir, set mixture aside.
In a small bowl, add breadcrumbs and coconut. Set aside.
Add your vegetable oil to a medium heated saute pan and let get warm (you’ll hear the oil sizzling, then you know it’s ready).
Make whatever sized balls you want. Roll them in the breadcrumb mixture. Drop in the heated oil. Fry for 1-2 minutes on each side or until firm. Remove from heat and place on a paper towel to catch the oil.
Keep doing until you have no more mixture. I got about 20 large sized meatballs.
I served with fresh chopped mango and a dash of hot sauce. Amazing!