6-ounceorganic or wild blueberries - , rinsed and patted dry
1smallsweet potato - grated (skin on, about 5 ounces)
2tablespoonsdried basil - or ⅓ cup fresh, minced
1 ½teaspoononion powder
½teaspoongarlic powder - or 1 fresh clove, pressed
1 ½teaspoonssea salt
2tablespoonsolive oil - or melted fat of choice
Instructions
Preheat the oven to 400°F. Line two half-sheet pans with parchment paper.
In a food processor fitted with a steel blade, pulse together beef, grated sweet potato, herbs, and salt until combined and blueberries are broken up. Do not overprocess.
Form the meat mixture into even-sized meatballs (I use an ice cream scoop because we like large meatballs) and place them on prepared sheet pans. Continue until the mixture is gone.
Drizzle meatballs with melted fat and bake for 15 minutes, then swap the pans on racks. Continue baking for another 15 or so minutes until the meatballs are a deep golden brown and the internal temperature reaches at least 160°F.
Serve immediately. Cool the rest before storing it in the fridge or freezer.