- 4 large sweet potatoes, washed
Meatballs & Marinara:
- 1 pound Italian sausage, hot or mild
- 1/4 cup almond flour,
- 1 egg
- 1/2 cup freshly grated parmesan cheese
- 2 Tablespoon chopped parsley
- 1–2 Tablespoons olive oil
- 1 clove garlic
- 1/2 Teaspoon Italian seasoning
- 1 – 28 ounce can fire roasted tomatoes, see notes
- 1/2 Teaspoon sea salt, or to taste
- 8 slices fresh mozzarella, 10 ounces
- 10–15 leaves basil, slivered
- Preheat the oven to 400ºF. Prick/pierce the sweet potatoes a few times and place them on a baking sheet. Bake until tender, about 1 hour
- While the potatoes bake, make the meatballs and marinara.
- For the meatballs, mix together the sausage, almond flour, egg, parmesan, and parsley together until completely combined. Form the mixture into 16 meatballs. Preheat a cast iron skillet over medium high heat, and when the pan is hot, add 1 tablespoon of the oil. Fry the meatballs, turning as they brown, adding more oil if necessary.
- When the meatballs are browned on all sides, (they don’t need to be fully cooked) add the garlic, Italian seasoning, and fire roasted tomatoes. Bring the mixture to a boil, then lower the heat to maintain a simmer.
- Simmer until the marinara thickens and the meatballs are fully cooked. Turn the meatballs once during the cooking time, then season to taste with salt.
- When the sweet potatoes are done, partially split them lengthwise, (being careful not to cut all the way to the bottom). Stuff each potato with 4 meatballs and evenly distribute the marinara. Top each potato with 2 slices of mozzarella and bake for 15-20 minutes or until the cheese is browned and bubbling.
- Serve immediately with the basil.
If your can of fire roasted tomatoes come whole, blend them for a few seconds in a blender until a chunky sauce forms.
This is a large recipe making 8 servings, it can easily be halved, or you can freeze the leftovers for easy meals later.