Italian-Style Pork Meatballs with Honey-Glazed Yams and Parmesan Broccoli

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.

Wash the yams thoroughly, pat dry, and cut into 1-inch cubes. Place on one of the baking sheets.

In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons honey, 1/2 teaspoon salt, and 1/8 teaspoon black pepper. Pour over the yams and toss to coat evenly. Arrange in a single layer.

Mince 3 cloves of garlic. Finely chop 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme leaves.

In a large bowl, combine 1 1/4 pounds ground pork, 1/3 cup breadcrumbs, 1/4 cup parmesan cheese, 1 beaten egg, 2 minced garlic cloves, the chopped rosemary and thyme, 1/2 teaspoon crushed fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently with your hands until just combined (don't overmix).

Form the meat mixture into 16 equal-sized meatballs (about 2 tablespoons each) and place on the second baking sheet. Drizzle with 1 tablespoon olive oil.

Place both baking sheets in the oven. Bake the meatballs for 18-22 minutes until browned and cooked through (internal temperature of 160°F). Bake the yams for 25-30 minutes until tender and caramelized, tossing halfway through.

While the meatballs and yams are baking, wash the broccoli and cut into florets if needed.

Bring a large pot of water to a boil. Add 1 teaspoon salt and the broccoli florets. Blanch for 3 minutes until bright green and crisp-tender. Drain well and set aside.

Zest half the lemon and squeeze 1 tablespoon of juice from it. Set aside.

In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the blanched broccoli, remaining minced garlic clove, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Sauté for 2-3 minutes. Remove from heat, sprinkle with 1 tablespoon lemon juice and remaining 1/4 cup parmesan cheese.

In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the remaining minced garlic clove and cook for 30 seconds until fragrant.

Add the 28-ounce can of crushed tomatoes, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the saucepan. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until slightly thickened.

To serve, plate the meatballs with tomato sauce spooned over the top, and add the honey-glazed yams and parmesan broccoli on the side.