Barbecue Meatball Cheesy Sweet Potato Bites

A fun and easy appetizer or game day snack recipe that will have the crowd cheering.
Course Appetizer, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 156kcal
Author Brianne @ Cupcakes & Kale Chips


  • 1 pound sweet potatoes
  • 1 cup shredded cheddar cheese about 4 oz.
  • 2 egg whites
  • 1/4 teaspoon salt
  • 24 Farm Rich Meatballs
  • 1/4 cup your favorite barbecue sauce


  • Preheat your oven to 375°F and coat a mini muffin tin (with 24 cups) really well with nonstick cooking spray.
  • Shred your sweet potatoes using a box grater or food processor with shredding blade attachment.
  • In two to four portions, using a kitchen towel, squeeze all excess liquid out of the sweet potatoes. Take your time and really squeeze out as much as you can to ensure the cups hold together.
  • In a bowl, combine the squeezed sweet potatoes, cheddar cheese, egg whites, and salt.
  • Mix together well with a fork.
  • Divide the mixture between the muffin cups and press down firmly, really packing it in tightly.
  • Bake for 15 minutes.
  • Remove from the oven and press one meatball down firmly into each cup. Brush each meatball with barbecue sauce.
  • Return to the oven and bake for 25-30 minutes, until the cups are browned and crispy on the bottom.
  • Remove from the oven and allow to col in the pan for several minutes before carefully loosening with a butter knife and popping the bites out of the muffin tin. If a couple break a little, just put it back in the tin to cool for a couple more minutes, or press it together on the plate and it'll stay together as it cools slightly.


Serving: 2meatballs | Calories: 156kcal | Carbohydrates: 10g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 212mg | Potassium: 238mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5470IU | Vitamin C: 1.1mg | Calcium: 85mg | Iron: 0.6mg