Roast one medium sweet potato in the oven for 30 minutes or in the microwave for 8 minutes. Look at that beautiful orange flesh!
In a large bowl, combine turkey, panko bread crumbs, flesh from the sweet potato, and an egg.
Mix together until well combined, but don’t over mix. Add ground sage and stir in.
Roll the mixture into golf ball sized meatballs and placed on an oiled baking pan. Roll the meatballs in the oil so they are well coated. Bake at 350 for 15-20 minutes.
While meatballs are baking, sautee mushrooms in 1 tsp oilive oil until they begin to soften.
Stir in 1 jar of vodka sauce. You could always make your own, but as a working mom, I have to draw the line somewhere and this jarred sauce is great!
Sweet Potato Turkey Meatballs with Mushroom Vodka Sauce
1 medium sweet potato
1 package (1.25 lb) 99% lean ground turkey breast
1/2 c. panko bread crumbs
1 large egg
1/2 tsp. ground sage
1 tsp. olive oil
4 oz sliced crimini mushrooms
1 24 oz jar Vodka Sauce
3/4 c. shredded part skim mozarella cheese
Preheat the oven to 350. Cook sweet potato (either 30 minutes in the oven or 8 minutes in the microwave). Combine turkey, bread crumbs, egg and the flesh of the cooked sweet potato. Stir in ground sage.
Heat olive oil over medium high heat. Sautee mushrooms in oil for 5 minutes or until softened. Stir in vodka sauce and bring to a simmer.
Meanwhile, bring a large pot of water to a boil. Add penne and cook according to package instructions.
In a medium sized casserole dish combine pasta, sauce and meatballs. Top with cheese. Bake for 15 minutes or until cheese is melted.
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Pennywise Platter Thursday