Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
These sweet and savory sweet potato meatballs are a hit all year round and perfect to pair with your favorite veggie. Give this unique and delicious recipe a try!
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Sweet Potato Meatballs
Sweet Potato Meatballs
Ingredients
Ingredients
- 2 908 lbs g ground beef or bison
- 2 sweet potato cooked and peeled
- 1/3 80 cups mL coconut flour
- 1/2 yellow onion minced
- 1 1/2 7.3935 tsp mL garlic salt
- 1 4.929 tsp mL thyme
- 1 4.929 tsp mL ground ginger
- 4 59.148 tbsp mL coconut oil divided
Instructions
Instructions
- Take meat out of the refrigerator and let warm to room temperature.
- In a large bowl, mix together ground meat, sweet potatoes, coconut flour, onion, garlic salt, thyme, ginger, and 2 Tbsp coconut oil (I used a potato masher, then my hands). Form into balls.
- Heat a large pan over medium heat with remaining coconut oil or animal fat.
- Place meatballs in pan in batches, turning occasionally to cook through on all sides.
- When meatballs are cooked through, remove from pan and serve hot.
