It’s February recipe week, and I have some warm, filling beef-focused recipes for our final winter month! If you’re a paid subscriber, stay tuned for an additional, brand-new recipe coming Wednesday.
This Cinnamon Meatball and Sweet Potato Soup is from my first cookbook, The Alternative Autoimmune Cookbook. I have a very dear friend in West Africa, Nancy, who introduced me to the delights of beef with cinnamon. I would never have thought this combination could be so tasty without her leading the culinary way. She inspired this dish.
Cinnamon Meatball and Sweet Potato Soup
Prep time: 40 mins
Cook time: 15 mins
Servings: 6-8
Ingredients
1 lb ground beef
1 tablespoon ground cinnamon
3 carrots, peeled and grated
2 teaspoons salt, divided
2 tablespoons minced white onion
3 large sweet potatoes, peeled and chopped
1 cup full-fat coconut milk
5 cups beef broth
Instructions
Preheat oven to 350° F. Using your hands, combine beef, cinnamon, grated carrot, 1 teaspoon salt and onion in a large bowl. Roll mixture into bite-size meatballs. Place in a baking dish and bake, uncovered, 25 minutes.
While meatballs are baking, place sweet potatoes in a large pot and cover with water. Boil until fork tender. Drain. Place cooked potatoes, coconut milk, broth and 1 teaspoon salt into a high-powered blender or food processor. Process on high until smooth. Return sweet potato puree to pot.
Add cooked meatballs to sweet potato puree, stir. Cook over medium heat until warmed, approximately 15 minutes. Serve and enjoy!
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Yum! I'll be making butternut squash soup tonight because that's what I have... but this recipe sounds delicious for another time! Mmmm
Yum! Thinking this could be next level with ground lamb for the meatballs! 🫶🏾