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These Bacon Meatball Sweet Potato Stackers make for a delicious, savory paleo appetizer! These gluten free, whole-food snacks are sure to be scarfed down at your next event!
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Guys guess what?? Kitten Bowl V is happening on Sunday!! I kept hearing people talking about some sort of game and I figured out what it was! 😉
Oh yeah, I guess the superbowl is happening too. So if you’re going to a party that will be watching that game, these Paleo Bacon Meatball Sweet Potato Stackers make for a super tasty snacketizer! I’m not much of a football fan so I could care less about the game, I just go for the food! But I heard Justin Timberlake is performing for the halftime show so I will probably watch that part, because it’s Justin Timberlake.
The idea for this recipe came when a couple friends of ours decided to host a game night, and most of the food was going to be paleo. I already decided to make my Chocolate Frosted Cinnamon Cupcakes as a dessert to take, but wanted to make some sort of appetizer as well. Then I had this idea I was excited about and went for it. And boy, these were off the chain! Do people still say that? Seriously, these were a hit. They were all eaten entirely, and everyone told me they were delicious!
These bacon meatball sweet potato stackers have a great combination of flavor. The sweet potato makes for a nice, sweet base, and the bacon complements the homemade meatballs (which have a hint of maple in them) to make for a sweet and savory dish. These paleo appetizers were seriously good!
These make for the perfect paleo superbowl snack! You will love the taste of these, and they are fun to make! I hope you enjoy these paleo Bacon Meatball Sweet Potato Stackers!
- 3 sweet potatoes sliced into 1/4 inch thick rounds
- 1 lb bacon
- 1 lb ground pork
- 1 clove garlic minced
- 1/4 cup almond meal
- 1/4 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sage
- 1 egg whisked
- 1 Tbsp maple syrup
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Preheat an oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potato rounds on the baking sheet and brush them lightly with olive oil and sprinkle with salt. Bake them for 20-25 minutes, flipping them over halfway through cooking.
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While the sweet potatoes are cooking, cook the bacon. Heat a large skillet to medium-high heat and cook the bacon in the skillet until it is cooked through. Remove from pan and drain on paper towels. Slice into thirds.
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In a large mixing bowl, combine all of the meatball ingredients together and mix well until all ingredients are well combined. Coat your hands with a small amount of olive oil and roll the meat into 1-inch meatballs and place on a baking sheet lined with parchment paper. Bake for 15-18 minutes, until the meatballs are cooked through.
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To assemble: Layer the bacon slices on top of the sweet potato rounds, then top with meatballs. Skewer with toothpicks to hold in place. Serve and enjoy!
If you plan on making this ahead of time, you can store these in the fridge, and prior to serving heat an oven to 350 degrees Fahrenheit and bake for 15 minutes.
