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1
Grate the onion and zucchini on the larger side of a box grater. Use a microplane to grate the garlic into a paste. Wrap the grated vegetables in a clean cloth and squeeze firmly over a bowl to extract as much moisture as possible, which will prevent soggy meatballs.
2
Heat a pan over medium-high heat and lightly spray with oil. Add the dried vegetables, salt, and black pepper, then sauté for 2–3 minutes until golden brown. Allow to cool.
3
Peel the sweet potatoes, halve them, and cut into even-sized pieces. Place all potatoes in a large pot and cover with cold water by about an inch. Season lightly with salt and bring to a boil over high heat.
4
In a mixing bowl, combine the Greek yogurt with the grated garlic, lemon juice, Dijon mustard, and chopped dill or parsley. Season with a pinch of salt and cracked black pepper, then mix thoroughly until well incorporated, breaking up any garlic clumps. Refrigerate until ready to serve; it will keep for up to one week.
5
Place the chicken or turkey mince in a bowl. Add the smoked paprika, dried oregano, cooled sautéed vegetables, salt, and black pepper. Mix thoroughly until all seasonings and vegetables are evenly incorporated.
6
Using wet hands, divide the mixture into portions (4–5 meatballs per portion). Roll each into smooth, firm balls and arrange on a parchment-lined (or foil-lined) baking tray. Lightly spray with oil. Bake according to the times and temperatures shown on screen.
7
After the potatoes are fork-tender (20–25 minutes), drain and let cool slightly. Return them to the same pot and add the milk, cubed unsalted butter, smoked paprika (optional), and ground cumin (optional). Mash until smooth. Add more milk or stock if desired for a thinner consistency. Season to taste with salt and white pepper.
8
Divide the sweet potato mash evenly among five 750 ml meal prep containers, spreading it in a layer on the bottom. Top each with 4 meatballs. Drizzle with the prepared garlic yogurt sauce. Finish with a garnish of fresh parsley if desired.
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