Irresistible Sweet Potato "Meatballs"

Por Spain on a Fork · 45 min

Ingredientes

Modo de preparo

1. Finely shred the sweet potatoes on a box grater until you have 2 cups (220 g). Squeeze out all the water using cheesecloth, then transfer to a large bowl.
2. Whisk the eggs in a separate bowl and add them to the sweet potato, along with the breadcrumbs, chopped onion, grated garlic, paprika, cumin, parsley, Manchego, salt and pepper. Mix, then press down until the mixture forms a paste.
3. Squeeze a spoonful of the mixture in your hands to bind it, then form golf-ball-sized meatballs.
4. Heat a large frying pan over medium heat and add the olive oil.
5. After a couple of minutes, add the meatballs in a single layer and fry 8-10 minutes, until golden all over. Remove and set aside.
6. In the same pan on the same heat, add the chopped onion and garlic and stir constantly. After 3-4 minutes, when the onion is slightly translucent, add the flour and stir for 2 minutes.
7. Add the white wine and dried thyme and stir constantly. After 3 minutes, when the alcohol has cooked off, add the vegetable broth and stir for 3-4 minutes until slightly creamy. Season with salt and pepper.
8. Return the meatballs to the pan in a single layer, turn them gently and simmer 2-3 minutes, then remove from the heat.
9. Serve the meatballs topped with the onion sauce and fresh chopped parsley.

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