Description
Hey, spaghetti rebel! Meet your new weeknight hero: juicy, herb-packed meatballs nestled in rich marinara, all served over creamy, caramelized Japanese sweet potato instead of pasta. It’s comforting, cozy, gluten-free, and paleo-friendly — a fresh, feel-good twist on Nonna’s classic that’ll have everyone swooning for seconds. Forks up — let’s make dinner exciting again!
Ingredients
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1 lb ground beef or turkey (85/15 for best juiciness)
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1 large egg (or flax egg)
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¼ cup almond flour or breadcrumbs
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2 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp salt + ¼ tsp black pepper
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2 cups marinara sauce
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Fresh basil & grated Parmesan (or nutritional yeast)
For the Sweet Potato:
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1 large Japanese sweet potato (or satsumaimo)
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Olive oil & flaky sea salt (optional)
Instructions
1️⃣ Roast the Potato: Preheat oven to 400°F (200°C). Prick sweet potato with a fork, place on a baking sheet, and roast 45–60 mins until fork-tender.
2️⃣ Mix Meatballs: Combine meat, egg, almond flour, garlic, seasoning, salt & pepper in a bowl. Gently mix, roll into balls (~1.5 inches).
3️⃣ Sear & Simmer: Brown meatballs in a skillet over medium-high heat, 2–3 mins per side. Pour in marinara, cover, and simmer 15–20 mins until cooked through.
4️⃣ Plate & Finish: Slice roasted sweet potato open or into thick rounds. Top with meatballs & sauce. Shower with fresh basil, Parmesan, and a drizzle of olive oil if you like. Dig in while it’s hot!
Notes
✨ Bake meatballs at 400°F for 15–20 mins for an easier cleanup option.
✨ Short on time? Microwave potato 5–7 mins, then roast 20 mins for caramelized edges.
✨ Swap beef for pork, lamb, or plant-based ground for a fun twist.
- Prep Time: 10 min
- Cook Time: 45–60 min
Nutrition
- Calories: 520 kcal per serving
- Fat: 28g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g