Yummy Recipes - Meatballs with Mushroom Sauce over Smashed Sweet Potatoes

This favorite recipe came from Shape magazine, January 2004. This meal tastes so scrumptious that you won't believe that you're eating only 411 calories per serving!

Meatballs with Mushroom Sauce over Smashed Sweet Potatoes

• 1 lb. sweet potatoes (2 large), peeled and cut into 2-inch chunks
• 4 tsp olive oil, divided
• 1/2 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 1 lb. extra-lean ground sirloin (90-95% lean)
• 1/2 cup diced onion
• 1/4 cup seasoned dry bread crumbs
• 2 egg whites
• 1 Tbsp chopped fresh parsley
• 1 cup sliced fresh wild mushrooms
• 1 tsp dried thyme
• 1 cup reduced-sodium beef broth
• 1 Tbsp cornstarch
• 1/4 cup sherry

To make the smashed potatoes, place sweet potatoes in a large saucepan and add enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until fork tender. Drain and transfer to a large bowl. Add 2 tsp of the olive oil, 1/4 tsp of the salt and 1/4 tsp of the pepper and smash together with a fork until mixture is lumpy.

Meanwhile, to make meatballs, combine remaining salt and pepper with next 5 ingredients in a large bowl. Form mixture into 16 2-inch meatballs. Heat remaining 2 tsp of the oil in a large non-stick skillet over medium heat. Add meatballs and sauté 5 minutes, until browned.

Add mushrooms and sauté 3 minutes, until tender and releasing juice. Add thyme and stir to coat. Add beef broth and simmer 3 minutes, until meatballs are cooked through.

Dissolve cornstarch in sherry and add to skillet. Simmer 1 minutes, until sauce thickens. Spoon smashed sweet potatoes onto individual plates and top with meatballs. Spoon mushroom sauce over top and serve. Enjoy!

Serves 4