2 tbsp olive oil
1 medium sweet potato, cooked in a slow cooker (or baked in oven), cooled to room temperature
1 cup quinoa, cooked according to package
¾ cup panko
1 clove garlic, minced
1 egg, slightly beaten with a fork
½ tsp chopped fresh thyme
½ tsp chopped fresh parsley
½ tsp salt, or to taste
Preheat oven to 350 F. Coat bottom of a glass baking pan with the olive oil, then place the pan in the oven while it’s preheating.
In a medium bowl, mix all if the rest if the ingredients together until well combined. I just used my hands to do the mixing (it’s fun to get dirty once in a while).
Then divide the mixture into 6 even portions, and form into golf ball sized balls.
Pull the glass baking pan out of the oven (hot!), and place the sweet potato balls into the pan. Cover the pan with aluminum foil, return to the oven and let bake for 25 minutes.
Remove the pan from the oven, serve the (un)meatballs with pasta primavera or an avocado remoulade or just eat them as is on a bed of baby spinach. Enjoy!