¾cupsweet potato(peeled and finely shredded with excess liquid squeezed out)
½cuprolled oats, or quick oats(use certified gluten free oats as needed)
1 ½teaspoonsgarlic powder
½ teaspoonsea salt
½teaspoonpaprika
freshly ground black pepper to taste
olive oil to spray pan
Instructions
Finely mince the yellow onion and shred the sweet potato using small holes of your cheese grater. Squeeze out excess liquid in the sweet potato, then loosen up the lump and measure ¾ cup from there.
Add all ingredients to a large mixing bowl and combine well using your hands or a wooden spoon.
Chill mixture in the fridge, covered, for at least 30 minutes. If you're using quick oats you don't need to wait as long. The Best option is to chill overnight.
Preheat oven to 400°F.
Spray a large baking sheet with olive oil. Measure out 2 tablespoons and form balls, lining them up on baking sheet leaving space between each one. Spray tops of meatballs with olive oil.
Bake on middle rack for 15-17 minutes.
Enjoy as is or with any pasta or rice dish. Use a preferred dipping sauce or bbq sauce!