dinner · american
Mini Beef Meatballs with Sweet Potato Tots & Marinara
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Instructions
1
Adjust oven rack to upper-middle position, line a large rimmed baking sheet with parchment paper, and preheat oven to 425 F (220 C).
2
Spread sweet potato tots into a single layer across the prepared baking sheet and bake for 15 minutes until crispy and browned.
3
Finely grate half a zucchini on the small holes of a box grater directly into a medium mixing bowl.
4
Add ground beef, panko breadcrumbs, garlic powder, dried oregano, salt, and pepper to the grated zucchini.
5
Mix gently until just combined, then roll into twelve bite-sized mini meatballs.
6
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
7
Add mini meatballs to the skillet, searing undisturbed for 3 minutes until deeply browned on the bottom.
8
Turn meatballs, add marinara sauce around them, cover with lid, lower heat to medium, and simmer 6 minutes until cooked through.
9
Remove lid and let marinara bubble for 1 minute until thickened and coating the tender mini meatballs.
10
Divide crispy sweet potato tots between plates, spoon saucy mini beef meatballs alongside, and serve with extra warm marinara for dipping.
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