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Barbecue Meatball Cheesy Sweet Potato Bites
Barbecue Meatball Cheesy Sweet Potato Bites
- Recipe Submitted by maryjosh on 01/09/2017
Ingredients List
- 1 pound sweet potatoes
- 1 cup (about 4 oz.) shredded cheddar cheese
- 2 egg whites
- ¼ teaspoon salt
- 24 Farm Rich Original Meatballs
- About ¼ cup of your favorite barbecue sauce
Directions
Preheat your oven to 375°F and coat a mini muffin tin (with 24 cups) really well with nonstick cooking spray.
Shred your sweet potatoes using a box grater or food processor with shredding blade attachment.
In two to four portions, using a kitchen town, squeeze all excess liquid out of the sweet potatoes. Take your time and really squeeze out as much as you can to ensure the cups hold together.
In a bowl, combine the squeezed sweet potatoes, cheddar cheese, egg whites, and salt.
Mix together well with a fork.
Divide the mixture between the muffin cups and press down firmly, really packing it in tightly.
Bake for 15 minutes.
Remove from the oven and press one meatball down firmly into each cup. Brush each meatball with barbecue sauce.
Return to the oven and bake for 25-30 minutes, until the cups are browned and crispy on the bottom.
Remove from the oven and allow to col in the pan for several minutes before carefully loosening with a butter knife and popping the bites out of the muffin tin. If a couple break a little, just put it back in the tin to cool for a couple more minutes, or press it together on the plate and it'll stay together as it cools slightly.
Shred your sweet potatoes using a box grater or food processor with shredding blade attachment.
In two to four portions, using a kitchen town, squeeze all excess liquid out of the sweet potatoes. Take your time and really squeeze out as much as you can to ensure the cups hold together.
In a bowl, combine the squeezed sweet potatoes, cheddar cheese, egg whites, and salt.
Mix together well with a fork.
Divide the mixture between the muffin cups and press down firmly, really packing it in tightly.
Bake for 15 minutes.
Remove from the oven and press one meatball down firmly into each cup. Brush each meatball with barbecue sauce.
Return to the oven and bake for 25-30 minutes, until the cups are browned and crispy on the bottom.
Remove from the oven and allow to col in the pan for several minutes before carefully loosening with a butter knife and popping the bites out of the muffin tin. If a couple break a little, just put it back in the tin to cool for a couple more minutes, or press it together on the plate and it'll stay together as it cools slightly.
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