Maple Sweet Potato Chicken Meatballs

To prep sweet potatoes, cook 1 large sweet potato in a 425º F oven for about 25 minutes, or until it’s beginning to soften but isn’t cooked through. To expedite this process, microwave on the “potato” setting on your microwave, taking care not to overcook. Once cooked, grate the sweet potato with a cheese grater. Set aside.

To prep the spinach or tatosoi, combine it with the sweet onion, olive oil and the water in a skillet and cook over medium heat. Add more water to the pan as needed if the greens appear to dry out. Cook until greens are wilted, onions are soft, and water has evaporated. Add minced garlic to the pan, cook 1 more minute, and then set aside.

Preheat oven to 425º F. In a medium-sized bowl, combine ground chicken, grated sweet potato, cooked greens, maple syrup, soy sauce, cinnamon, sage, nutmeg, salt, and pepper. Gently mix together with your hands, but be careful not to over-mix. Form into meatballs that are approximately 1 inch in diameter and place them into a cast iron skillet.

Cook meatballs in the 425º F oven for 15 minutes. While meatballs are cooking, whisk together the maple glaze ingredients. Make sure that all of the corn starch is evenly mixed in with no lumps.

After 15 minutes have passed, flip meatballs and add the maple glaze mixture into the skillet. Return the meatballs to the oven and cook another 5 minutes.

After 5 minutes have passed, remove the meatballs from the oven and coat them in the sauce at the bottom of the pan. Serve immediately.