Meatball Poppers with Sweet Potatoes

Low Cal and Low Carb Dinner – 279 Calories 12g Carbs

Meatball Poppers with Sweet Potatoes. This was a dish that was quick and easy, only 2 items, and it was very satisfying. I love it when meals aren’t extravagant and time consuming because seriously, if I spend too much time in the kitchen prepping and cooking for just one dish, it turns into a big deal breaker for me – and then becomes one of the main reasons why I’ll drop a diet. So thankfully these recipes have been really easy to prepare and cook up.

So the meatball poppers recipe includes ground beef, onion, carrots, celery, walnuts and spices and the sweet potatoes were made with a lot of herbs – 279 calories and 12g carbs total.

MEATBALL POPPERS
makes 6 servings 194 calories, 3g carbs

INGREDIENTS
1 pound Ground Beef
1 tbls Pepper
1/4 tsp Cayenne pepper
1/4 tsp Chili pepper
1 tsp Coconut oil
1/8 cup minced Onion
1/8 cup minced Celery
1/8 cup minced Carrot
1/8 cup minced Walnuts

INSTRUCTIONS
Preheat the oven to 425 degrees. Line an 11-x 17-inch rimmed baking pan with parchment paper.
In a medium mixing bowl, combine the beef, pepper, cayenne, and chili powder. Use your hands to mix well.
Melt the coconut oil in a large skillet over medium heat; add the onions, celery, and carrots and cook until they’re translucent, about 4-minutes. Add the walnuts and sauté for an additional 2-minutes.
Set the onion mixture aside until it’s cooked enough to handle. Combine the cooled mixture with the meat and form it into 24 meatballs, roughly 1-inch in size.
Place meatballs on the lined baking pan and bake 25- to 30-minutes.

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SWEET POTATOES
makes 4 servings 75 calories, 9.9g carbs

INGREDIENTS
1 large sweet potatoes
1/2 tbls Arrowroot powder
1 tbls Coconut oil
1/8 tbls ground Cumin
1/2 tsp Chili powder
1/8 tsp ground Cinnamon
1/8 tsp dried Thyme
4 cloves Garlic, minced
1/8 tsp dried Ginger
1/8 tsp Salt, plus more to taste
1/8 tsp ground Black Pepper

INSTRUCTIONS
Preheat the oven to 450 degrees. Cover a baking sheet with parchment paper.
Cut sweet potatoes into ⅛-to-¼-inch strips. Place in a large bowl, add the arrowroot powder, and toss until the fries are lightly coated.
In a small bowl, combine the coconut oil, cumin, chili powder, cinnamon, thyme, garlic, dried ginger, salt, and pepper. Heat in the microwave for 15 to 20 seconds, until the coconut oil is melted. Stir with a fork to combine.
Add the seasoned coconut oil to the sweet potatoes and toss with two wooden spoons to evenly coat the fries with the oil.
Arrange coated fries on the baking sheets, making sure the fries aren’t touching. Bake for 15 minutes, and then flip and bake an additional 15 to 20 minutes, until desired crispness. Remove from oven, sprinkle with additional salt, and serve immediately.
NOTE: If using organic sweet potatoes, keep the skin on. If using conventionally grown potatoes, peel them.

This meal was made especially for the Bone Broth Diet. If you’d like more information for this diet, click the BONE BROTH DIET link. And for more low calorie low carb dinner dishes, check our the DINNER RECIPE link.