Turkey and Sweet Potato Meatballs


I always thought I wasn’t a meatball kind of girl.

I hated the meatballs that sat on top of my spaghetti. The mere mention of them ruined a perfectly good meal. Maybe it was the cheese that was hidden in every single batch, or the mix of pork, veal, and beef that seemed ever present where we dined.

So it was out of complete desperation and boredom with our weekly menu, that I ventured into the world of Asian inspired meatballs.

I started with the Asian Quinoa Meatballs from Damn Delicious, moved into the Sweet and Sour Tempeh Meatballs from Oh My Veggies, and finally made my way into meatball obsession with the Kung Pao Meatballs from Fit Foodie Finds.

When I came across a recipe for turkey and sweet potato meatballs I was a little excited and a little nervous that The Husband wouldn’t like them. HE is a total spaghetti and meatball fan who never gets super geeked about turkey anything. But he’s a good sport, and (almost) always willing to eat what I put in front of him.

The good news? These were a huge hit with BOTH of us.

The bad news? There was only enough for one of us to have them again today. (Spoiler alert: it wasn’t The Husband.)

Do yourself a favor and make a double batch. That way, you won’t need to seek out couples counseling to help resolve any hurt feelings or lingering issues from the sheer heft of the disappointment you’ll feel when they are gone.


Yields 12-18

Turkey and Sweet Potato Meatballs

Get a flavorful and filling dinner on the table in less than 30 minutes with these tantalizing turkey and sweet potato meatballs inspired by The Lean Green Bean's Paleo Turkey and Sweet Potato Meatballs.

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 1 pound ground turkey
  • 1 cup sweet potato, cooked and mashed
  • 1 egg
  • 1 tsp minced garlic
  • 1/2 cup panko or plain breadcrumbs
  • 1 tbs dried minced onion
  • 2 tbs chopped fresh parsley (or 2 tsp dried)
  • salt and pepper to taste


  1. Preheat oven to 400°F.
  2. Spray large baking sheet with cooking oil and set aside.
  3. Combine all ingredients in a large bowl and mix with hands until all ingredients are just combined. Set aside momentarily.
  4. Heat a large skillet with 1-2 tbs of cooking oil over medium-high heat.
  5. Form turkey mixture into balls (I made about 18), and place into skillet. Cook until meatballs are browned on all sides before transferring to prepared baking sheet.
  6. Bake for 10-12 minutes, turn over, and bake for another 10-12 minutes (or until meatballs are no longer pink inside).
  7. Serve with BBQ sauce or Sweet Chili Sauce.

Allergen Information

Nightshade free, dairy free, corn free, and soy free.



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Written by

Emily Levenson is a change agent. She is adept at creating change in her own life and inspires others to do the same. You can find her creating change on the blog, through the Nourish + Flourish podcast, and within the Propelle community.

3 comments / Add your comment below

  1. Hi Emily - Two comments in two days! Crazy! But I just made these meatballs for my friends who just had a baby (along with a nice lemon pound cake) and they were a huge hit! AND, made a double batch (thanks for that tip!) so I have some for myself too! These were really yummy - love the addition of sweet potato!
    1. Love it, Kelley!! I definitely need to make myself another batch of these PRONTO because I was really sad when they were done.

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