Baked Chicken Meatballs with Sweet Potato

Plan to cook your sweet potato ahead of time. See the Notes at the end of the recipe for options!

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 22

Total Time 32

Servings (Makes about 15)

Calories 214kcal

Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil. Spray with nonstick spray or wipe down with canola oil and a paper towel. Set aside.
Mix all ingredients well in a medium bowl with clean hands. Start with 1/4 cup cornmeal and add more as needed to create a mixture that holds together in a ball shape. They will be sticky.
Form into golf ball size balls and place onto the prepared baking rack.
Bake for 22-25 minutes or until cooked through and starting to brown.
Drain on a paper towel lined plate if desired. Serve with Marinara Sauce, Cauliflower Cheese Sauce, ketchup, or another favorite sauce.

I prefer to use Italian chicken sausage (the 365 store brand from Whole Foods) since it's lean and has nice flavor.
If you use pork sausage, you may want to drain on paper towels after baking.
To make these gluten-free, use cornmeal or gluten-free breadcrumbs.
You can use plain or Italian-flavored breadcrumbs. Start with the lower amount of 1/2 cup and add a little bit more at a time until the mixture holds together easily.
Plan to cook your sweet potato ahead of time. You can roast it in the oven—wash and poke with a fork and place into a baking dish. Bake for 45-60 minutes for about an hour or until very soft. You can also cook it in your slow cooker.
Store any leftovers in an airtight container for 3-5 days. Warm briefly in the microwave for 15-30 seconds, or in the oven at 375 degrees F for 6-8 minutes. Or you could even serve cold if packing in a lunchbox.
Serve with Marinara Sauce, Cauliflower Cheese Sauce, ketchup, or another favorite sauce.