Appetizers are great because they’re so versatile! You can serve these savory meatballs at your next get together or as part of “finger food” night with your kids along with a Rosemary Hummus Snack Platter! Plus, your kids and guests may not know how good for you these cute little meatballs are since they’re blended with sweet potatoes which are naturally packed full of vitamins C and A, folate, calcium and other essential vitamins and minerals!
Meatballs:
1 lb. grass fed ground beef
1 cup cooked, mashed sweet potato
1 egg
1 clove garlic, minced
1/4 tsp. cracked black pepper
1/2 tsp. sea salt
2 green onions, chopped
4-5 fresh oregano leafs, chopped or 2 tsp. dried oregano
12 muffin liners
Preheat oven to 400. Combine all ingredients until well incorporated. Place liners in muffin tin. Form meat into meatballs making them about 2 inches in diameter or big enough to fill up a muffin cup. (If you have foil muffin liners that would work best). Bake in the oven for about 20 minutes. While that’s cooking make the tomato topping.
Tomato Vinaigrette:
3 tbsp. balsamic vinegar
1 tsp. fresh minced garlic
salt and freshly ground black pepper
3 fresh oregano leafs finely chopped or 1 tsp. dried oregano
1/8 tsp. honey or agave nectar
3 tbsp. olive oil
3 tbsp. chopped fresh parsley
3 ripe tomatoes, roughly chopped
Allow vinaigrette to marinade while the meatballs cook. After 20 minutes remove meatballs from oven and top each meatball with a spoonful of tomato vinaigrette. Return to oven for an additional 5 minutes. Serve as an appetizer, or double the recipe for a big group, stick large toothpicks in them and pass around at your next party!
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