For a dinner that’s both satisfying and special, try these Syrian Meatballs with Sweet Potatoes—a dish that’s sure to become a new family favorite.
This Syrian Meatballs and Sweet Potatoes recipe came together beautifully, offering a delicious, international twist for dinner. Originally, I planned to make these meatballs with a sweet potato puree made with coconut milk—an idea that still sounds tempting!
Table of Contents
Reasons to Love These Syrian Meatballs
- I love how Syrian Meatballs and Sweet Potatoes are both healthy and filling, so I feel good serving it to my family.
- This Syrian Meatballs and Sweet Potatoes recipe is super easy to make, which is a lifesaver on busy weeknights.
- It makes great leftovers, which means lunch the next day is already sorted.
Recipe Ingredients
- Cinnamon: This warm, sweet spice gives the meatballs that special Middle Eastern flair.
- Allspice: Adds a rich, complex flavor that really deepens the taste of the meatballs.
- Cumin: This earthy, slightly nutty spice gives the meatballs a savory depth.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Herbs and Spice Twist: For a fresh twist, try adding chopped fresh parsley or cilantro to add a touch of freshness. If you want to experiment with spices, a pinch of ground coriander or a dash of smoked paprika can add an extra layer of depth to the dish.
- Stock Variation: If you’re looking for a different option, vegetable stock works just as well. It still gives the dish that deep, rich flavor.
How to Make Syrian Meatballs and Sweet Potatoes
For the Meatballs
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step #2: Peel and roughly chop the small onion. Place the pieces in a food processor and process until finely minced. Sprinkle 1 tsp of salt over the onions and set aside to let them release their excess water for about 5-10 minutes.
Step #3: In a medium bowl, place the ground beef, egg, ½ tsp salt, cinnamon, allspice, and cumin. Once the onions have released their water, drain them and add them to the bowl. Mix with your hands until everything is well incorporated.
Step #4: Form the mixture into marble-sized meatballs and place them on a greased wire rack atop a baking sheet. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 5-7 minutes or until brown.
Step #5: Meanwhile, heat a large skillet over medium heat and add the olive oil. Slice the large onion into thick rings and brown them in the pan until they are translucent, about 3-5 minutes.
Step #6: Once the meatballs are out of the oven, toss them into the pan with the onions and add the broth and tomato paste. Stir well and let the mixture come to a boil. Reduce to a simmer and let it cook for 15-20 minutes until thickened.
Step #7: Remove from heat and add the juice from half a lemon.
Step #8: Serve with lentils and roasted sweet potatoes.
For the Sweet Potatoes
Step #1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step #2: In a large bowl, combine the diced sweet potato, oil, vinegar, brown sugar, salt, cumin, and curry powder. Toss to combine.
Step #3: Spread the mixture in a single layer on a 9 x 13″ baking sheet.
Step #4: Bake for 15 minutes. Toss, return to the oven, and continue baking for another 10-15 minutes, or until the sweet potatoes can be cut with a fork.
Step #5: Serve warm.
Expert Tips
- Use Parchment Paper: When placing the meatballs on the wire rack, line the baking sheet with parchment paper to catch any drips and make cleanup easier.
- Deglaze the Pan: After browning the onions, deglaze the skillet with a splash of broth before adding the meatballs. This helps lift any flavorful bits stuck to the pan, enriching the sauce.
FAQs
While the recipe calls for ground beef, you can use ground chicken, turkey, or lamb for a similar taste. Just ensure the meat is lean to maintain the right texture and flavor balance.
Yes, after browning the meatballs and onions, you can transfer everything to a slow cooker. Add the broth and tomato paste, then cook on low for 4-6 hours for tender, flavorful results.
Storage Info
To store Meatballs and Sweet Potatoes, place them in an airtight container in the refrigerator for up to 3 days. You can freeze the meatballs and sauce separately for up to 3 months.
To reheat, thaw in the refrigerator overnight if frozen, then warm in a skillet over medium heat until heated through. You can also reheat in the microwave, stirring occasionally, until evenly warmed. The sweet potatoes are best reheated in the oven or microwave.
More Delicious Meatball Recipes You’ll Love
Syrian Meatballs and Sweet Potatoes Recipe
Ingredients
For the Meatballs
- 1 small onion
- 1 lb. lean ground beef
- 1 egg
- 1 1/2 tsp. of salt - divided
- 1 tsp of cinnamon
- 1/2 tsp. allspice
- 1/2 tsp. cumin
- 1 Tbsp. olive oil
- 1 large onion
- 3 tbsp. of tomato paste
- 2 cups of beef or chicken stock
- 1/2 lemon - juiced
For the Sweet Potatoes
- 2 medium sweet potatoes - diced 1-inch cubes
- 2 tbsp grapeseed oil - or canola oil
- 1 1/2 Tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1 tsp cumin
- 1 tsp. curry powder
Instructions
For the Meatballs
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Peel and roughly chop the small onion. Place the pieces in a food processor and process until finely minced. Sprinkle 1 tsp of salt over the onions and set aside to let them release their excess water for about 5-10 minutes.
- In a medium bowl, place the ground beef, egg, ½ tsp salt, cinnamon, allspice, and cumin. Once the onions have released their water, drain them and add them to the bowl. Mix with your hands until everything is well incorporated.
- Form the mixture into marble-sized meatballs (have patience, young Jedi!) and place them on a greased wire rack atop a baking sheet. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 5-7 minutes or until brown.
- Meanwhile, heat a large skillet over medium heat and add the olive oil. Slice the large onion into thick rings and brown them in the pan until they are translucent, about 3-5 minutes.
- Once the meatballs are out of the oven, toss them into the pan with the onions and add the broth and tomato paste. Stir well and let the mixture come to a boil. Reduce to a simmer and let it cook for 15-20 minutes until thickened.
- Remove from heat and add the juice from half a lemon.
- Serve with lentils and roasted sweet potatoes.
For the Sweet Potatoes
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a large bowl, combine the diced sweet potato, oil, vinegar, brown sugar, salt, cumin, and curry powder. Toss to combine.
- Spread the mixture in a single layer on a 9 x 13" baking sheet.
- Bake for 15 minutes. Toss, return to the oven, and continue baking for another 10-15 minutes, or until the sweet potatoes can be cut with a fork.
- Serve warm.
NOTES
Nutrition
The meatballs were juicy and the sweet potatoes soaked up all the flavor.
another lovely dish!