By Chef Rob Malone from The Turntable Restaurant in Tiffin, OH
Extra Thoughts: This recipe is very forgiving says Farm-wife Diane. Since my pan was an average sized skillet I removed the sweet potatoes after cooked. Then cooked the meatballs and pushed them to the center before adding the sweet potatoes around the side before placing in the oven.
Food Prep: I did not want to run to the store so my back ups were to used only one pound of hamburger, onion instead of shallots, vinegar for the lemon juice, a tablespoon of ground sage, and sour cream substitute for yogurt. You can even cook your meatballs ahead of time and dice your potatoes prior to starting this dish to cut down on time spent in the kitchen.
This meal will definably be a repeat in our household!
Ingredients:
Meatballs
-2 lbs 80/20 ground beef
-1 small shallot, finely dices
-2 cloves garlic, grated
-1/2 cup fresh breadcrumbs
-1 egg
-2 tbsp milk
-1 tsp kosher salt
-1/2 tsp black pepper
-1 tsp smoked paprika
-1/2 tsp cumin
-2 tbsp chopped parsley
Sweet Potatoes
-3 medium sweet potatoes, 3/4″ diced
-2 tbsp olive oil
-Salt & Pepper
Finish
-4 tbsp butter
-6 sage leaves
-1 tbsp lemon juice
-Optional: dollop of Greek yogurt
Directions w/Cast Iron 12-14″ (Start w/Sweet Potatoes):
1. Heat oven to 425 degrees. Heat skillet over medium.
2. Add olive oil + sweet potatoes + pinch of salt.
3. Cook 6-8 minutes undisturbed to build crust.
4. Stir and continue another 4-5 minutes.
Directions (Mix Meatballs while Potatoes Cook):
1. Hydrate breadcrumbs with milk.
2. Gently combine all meatball ingredients and form 2 oz balls.
Directions to Build The Pan:
1. Push sweet potatoes to outer edge of skillet.
2. Add meatballs to center.
3. Sear bottoms 3-4 minutes without moving.
4. Transfer entire pan to oven.
5. Roast for 8-10 minutes until meatballs hit 155-160 degrees and potatoes are tender and browned.
Directions (Brown Butter Finish):
1. Remove pan from oven.
2. Transfer meatballs + potatoes to a warm platter (temporarily).
3. Return skillet to burner over medium.
4. Add butter + sage.
5. Brown until nutty and aromatic.
6. Kill heat, add lemon juice.
7. Return everything to pan and spoon butter over dish then serve.