Name: Vegan Sweet Potato Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 cup cooked quinoa; 1 (15 oz) can black beans, drained and rinsed; 1/2 cup breadcrumbs; 2 cloves garlic, minced; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and pepper to taste

These vegan sweet potato meatballs are a hearty, wholesome alternative to traditional meatballs. I make them with creamy sweet potatoes, protein-rich black beans, and fluffy quinoa, all seasoned with warm spices like cumin and smoked paprika. Once baked, they turn golden and slightly crispy on the outside while staying tender inside. Whether I serve them with pasta, in a sandwich, or as part of a grain bowl, they always deliver on flavor and comfort.

Why You’ll Love This Recipe

I love this recipe because it’s not only packed with plant-based protein and fiber, but it’s also incredibly flexible. These meatballs are naturally vegan and gluten-free (if I use gluten-free breadcrumbs), and they work in just about any dish where I’d normally use meatballs. I can meal prep them ahead of time and serve them throughout the week. Plus, they’re baked—not fried—so they feel indulgent while still being a healthier choice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium sweet potatoes, peeled and diced

1 cup cooked quinoa

1 (15 oz) can black beans, drained and rinsed

1/2 cup breadcrumbs

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper to taste

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.

Then, I mash the cooked sweet potatoes in a large bowl until smooth.

I add the quinoa, black beans, breadcrumbs, garlic, smoked paprika, cumin, salt, and pepper, and mix everything until well combined.

Once mixed, I roll the mixture into balls about the size of a golf ball and arrange them on the prepared baking sheet.

I bake the meatballs for 25–30 minutes until they’re golden brown and firm to the touch.

I serve them hot—sometimes with a side of grains, tossed in marinara, or just as-is with a dipping sauce.

Servings and timing

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: Approximately 320 kcal per serving

Variations

I sometimes swap the black beans for lentils or chickpeas for a different texture and flavor.

For a gluten-free version, I use gluten-free breadcrumbs or oat flour.

If I’m craving extra heat, I add a pinch of cayenne or red pepper flakes to the mix.

Fresh herbs like parsley or cilantro also add a bright, fresh flavor to the meatballs.

When I want a crispy outside, I brush the meatballs lightly with olive oil before baking.

Storage/Reheating

Once cooled, I store the meatballs in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a single layer, then transfer them to a freezer-safe bag. To reheat, I bake them at 350°F (175°C) for about 10 minutes, or until warmed through. If frozen, I thaw them overnight in the fridge before reheating.

Related Recipes:

Easy Sweet and Sour Meatballs

FAQs

How do I make sure the meatballs hold their shape?

I find that mashing the ingredients thoroughly and not making the mixture too wet helps the meatballs hold their shape. Chilling the mixture for 15–20 minutes before rolling can also help.

Can I fry these meatballs instead of baking?

While I prefer baking for a healthier option, I can lightly pan-fry the meatballs in a bit of oil over medium heat until they’re crispy and heated through.

Are these meatballs suitable for meal prep?

Absolutely. I often make a double batch and store them in the fridge or freezer. They reheat well and work in many meals throughout the week.

Can I use canned sweet potatoes?

Freshly cooked sweet potatoes give the best texture, but in a pinch, I’ve used canned sweet potatoes. I make sure to drain them well and mash them thoroughly.

What sauces go well with these meatballs?

I’ve served them with marinara, tahini dressing, BBQ sauce, or a simple garlic yogurt sauce (vegan, of course). They’re incredibly versatile and pair well with a wide range of flavors.

Conclusion

These vegan sweet potato meatballs are a staple in my kitchen when I want something filling, nutritious, and delicious. They’re easy to make, freezer-friendly, and adaptable to whatever flavors I’m in the mood for. Whether I’m making a cozy dinner or prepping meals for the week, these meatballs never disappoint.

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