Sweet Potato Teff Meatballs

Sign up for our newsletter and always be in the know!
Share this:

Sweet Potato Teff Meaballs

*Meatball mixture can be made a day in advance of cooking and refrigerated.

Author: Lauren Chandler Cooks

Sweet Potato Teff Meatballs

Photos by: Dana Halferty

Makes 15 two-inch meatballs


  • 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


  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.


To freeze: Once cool, place the cooked meatballs on a baking sheet and freeze them for 2 hours or until solid. Remove from the freezer, place in a freezer bag or an airtight container. Freeze for up to 1 month. 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. The uncooked mixture can be frozen for up to 3 months.


Share this: