Stoked at Home

1 Prep the Oven: Preheat to 400°F and line a large sheet pan with parchment paper.
3 Make the Hash: Toss the sweet potatoes and Brussels sprouts with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on one side of the sheet pan and roast for 10 minutes.
5 Form the Meatballs: In a bowl, mix all meatball ingredients until combined. Roll into 12–16 meatballs and place them on the other side of the sheet pan.
7 Bake: Roast for another 15–18 minutes, until the meatballs are golden and cooked through (165°F internal temperature).
9 Glaze: While the meatballs bake, whisk together the glaze ingredients in a small bowl. Once the meatballs are done, brush or toss them in the glaze and return to the oven for 2–3 minutes to caramelize.
11 Serve: Spoon the hash onto plates and top with glazed meatballs. Garnish with fresh thyme or an extra drizzle of maple syrup for a cozy fall finish.