0
Maskal Teff Logo
Menu
All Recipes

,

Gluten-Free Sweet Potato Teff Meatballs

Author:

/

Photos:

/

Serves:

15 - 2" meatballs

Author:

Photos:

Serves:

15 - 2" meatballs

The meatball mixture can be made a day in advance of cooking and refrigerated.

Print Recipe

Instructions

  1. Heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and a pinch of salt and stir to coat. Cook, stirring frequently, for 7-8 minutes, until the onions start to turn translucent and their edges start to brown. Add the garlic, spices, and greens and continue to cook, stirring constantly, for another 2 minutes, until the greens wilt, adding a splash of water if the spices start to stick to the skillet. Transfer the mixture to a large bowl to cool.
  2. Add the rest of the ingredients to the bowl, except for the remaining olive oil. Use your hands to knead the ingredients so they are thoroughly incorporated. Bind them together to form into 2-inch balls. Place on a baking sheet lined with parchment paper and cover with parchment or plastic wrap and refrigerate for about 30 minutes until firm, or up to 24 hours.
  3. Heat a tablespoon of oil in a large skillet over medium heat. Place the meatballs in the pan and cook, gently rotating, until all sides are browned. Transfer back to the baking sheet. Do this in batches so the skillet is not crowded, adding more oil as needed. Serve immediately with your favorite pasta and pasta sauce.

Freezing

  1. Once cool, place the cooked meatballs on a baking sheet and freeze them for 2 hours or until solid.
  2. Remove from the freezer, place in a freezer bag or an airtight container.
  3. Freeze for up to 1 month.
  4. Reheat on a baking sheet in a 300 degree oven for around 25 minutes, until warmed through, turning the oven up to broil at the end for 5 minutes, rotating every minute or so, to re-crisp the outside.
  5. The uncooked mixture can be frozen for up to 3 months.
Gluten-free meatballs displayed on top of spaghetti

Ingredients

Maskal Teff Flour

Shop
  • 2-3 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons sweet smoked paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons ground fennel seed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup finely chopped dark leafy greens (kale, spinach, Swiss chard…)
  • 1 1/2 cups cooked lentils (French, Beluga, brown, green or any that will hold their shape when cooked), drained well
  • 1 small sweet potato, cooked, skin chopped (about 1 cup)
  • ¾ cup Maskal Teff® flour
  • ¼ cup chopped flat leaf parsley
  • Sea salt

More Recipes
to Try

Browse our recipe catalogue, containing more than 100 teff recipes!

View All Recipes

The Teff Company grows Maskal Teff in the western USA, a non-GMO gluten-free grain that’s a superfood full of high quality complex carbohydrates, proteins, minerals, and fiber. Teff is an ancient grain native to Ethiopia and Eritrea. Explore our website to learn more about teff. Learn how to make traditional injera or discover 100s of  teff recipes from breakfasts to desserts.

Learn
Privacy Policy
Refund and Returns Policy
Website | Murmur Creative
© 2024, The Teff Company All Rights Reserved
Instagram Facebook Pinterest Vimeo Twitter
Maskal Teff Logo
Search
0