INGREDIENTS

• 2 yams or red sweet potatoes
• 1 zucchini (optional)
• 1 lb of ground beef (grass-fed) or ground turkey
• 2 TBSP Tomato Paste
• 2 cloves of garlic
• Add 1 – 2 tsp of your favorite fresh herbs – Rosemary, Thyme, Oregano
• 2 Eggs
• 1/8 tsp salt
• Pinch Ground Pepper

DIRECTIONS

1. Preheat oven to 400 degrees. Line a cookie sheet or rectangular pan with aluminum foil.
2. Peel the sweet potatoes, cut into large chunks and cook in a steamer or boiling water. Check that they are soft and well cooked using a fork (should take about 15 minutes). Drain water and mash potatoes.
3. Grate the zucchini on the medium fine teeth of a cheese grater.
4. Mix together all the ingredients until well blended, and make into balls (about 16).
5. Cook the meatballs on your lined cookie sheet for 18-20 minutes. Serve over pasta or spaghetti squash with fresh marinara sauce.

*Note: These meatballs freeze very well. Line a cookie sheet with wax paper and space out the meatballs without touching. Put them in the freezer for about 2 hours until they harden. Then put all the meatballs in a freezer-safe container and take them out one at a time when you need them.

Makes 16 meat balls, calories vary depending on type and leanness of meat