1largesweet potatopeeled and cut into medium-sized cubes
1largepotatopeeled and cut into medium-sized cubes
1tablespoongranulated sugar
1tablespoonpaprika
1teaspoon salt
1/8teaspoon black pepper
2tablespoonssweet chili sauce
2tablespoonsvinegar
1 1/2cups (360 ml)boiling water
Instructions
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper and coat with cooking spray. Set aside.
To make the meatballs:
Using a box grater or food processor fitted with a grating disc, coarsely grate the sweet potato.
Combine all the meatball ingredients in a mixing bowl. Mix together well, using your hands, and knead for 3-5 minutes.
Cover the bowl with a plastic wrap and place in the refrigerator for 30 minutes.
Roll into 1½-inch balls and place on the parchment paper. Spray with cooking spray and bake for 15 minutes until slightly golden. It's okay if they are not fully cooked; they will cook in the sauce.
The sauce:
Heat olive oil in a pot, add onions and garlic, and cook for a few minutes, or until translucent.
Stir in the sugar, paprika, salt, and pepper, and continue sautéing for a few more minutes until the onions are well coated and the flavors meld.
Add the sweet potato, and potato, and sauté for a few minutes until fragrant. Pour in (carefully) the boiling water, sweet chili sauce, and vinegar. Give everything a good mix.
Cover, and bring it to a second boil.
Reduce the heat and let it simmer for about 20-25 minutes or until the potatoes are softened.
Return the browned meatballs to the post, nestling them among the potatoes and sauce. Cook over low-medium heat for 15 minutes. Give the meatballs a little stir about halfway through.
Serve warm
Notes
When you select your ground chicken, pick 93-96% lean ground chicken. Avoid 99% lean ground chicken breast. You can use ground turkey instead of ground chicken for great results as well.