Phenomenal Phoods

Sheet Pan Soy Chorizo Meatballs & Sweet Potatoes

Ingredients:

• 1 lb. soy chorizo
• 1 package taco seasoning (divided in half)
• 1 egg + 1 egg white
• 1/2 cup panko bread crumbs
• 2 cloves garlic (minced)
• 1/2 cup crumbled feta (divided in half)
• 1/2 cup parsley (chopped and divided in half)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 1 sweet potato (cubed)
• 1/2 cup cherry tomatoes (halved)
• 1 cup corn (I used canned, but you could use fresh or frozen as well)
• Avocado and Greek yogurt (for serving)

Instructions:

1. Preheat oven to 400 degrees F and line a sheet pan with parchment paper.
2. Combine half of the taco seasoning, egg, egg white, panko, garlic, 1/4 cup of the feta, 1/4 cup of the parsley, salt, pepper and red pepper flakes in a small bowl with a fork.
3. Add the soy chorizo, and use a fork to mix all together.
4. Spread the sweet potato, cherry tomatoes and corn over the prepared sheet pan. Drizzle with the olive oil and sprinkle with the remaining half of the taco seasoning. Use a spatula or your hands to toss everything together to coat the veggies in the taco seasoning and olive oil. Spread out in an even layer on the pan.
5. Bake at 400 degrees F. for about 10 minutes to start the softening the sweet potatoes.
6. Meanwhile, form the soy chorizo mixture into meatballs about the size of golf balls. Remove the sheet pan from the oven and add the meatballs, nestling them in the veggie mixture. You should get about 16 meatballs depending on how large you make them.
7. Bake at 400 degrees F. for about 15 minutes, turning halfway through.
8. Sprinkle with the remaining feta and parsley when they come out of the oven.
9. Serve with avocado and Greek yogurt, if you like.