mediterranean meatballs and cucumber dip

Preheat the oven to 400F. Begin by preparing the roasted sweet potato. Wash and peel the sweet potato, then chop it into large pieces. Transfer to a baking sheet and and olive oil, cinnamon, cumin, salt, and garlic powder. Toss to combine then transfer to the oven. Let the sweet potato roast for 20-30 minutes, flipping halfway through, until the sweet potato is crispy and cooked through.
While the sweet potato cooks, start on the meatballs. Prep all the ingredients: dice the red onion into small pieces and finely chop the dill, chives, and garlic. Add all the ingredients for the meatballs into a medium bowl: ground chicken, ricotta cheese, breadcrumbs, red onion, dill, chives, garlic, egg, lemon zest, cumin, paprika, and salt. Mix until well combined.
Use your hands or a cookie scoop to scoop out 1 tbsp sized meatballs and transfer to a well-greased baking sheet. Transfer to the oven (if the sweet potatoes aren't done cooking, you can cook both at the same time) and cook for 10-15 minutes, until the internal temperature hits 165F.
While the meatballs cook, prepare the cucumber dip. Grate the cucumber onto paper towels. Wrap the grated cucumber in the paper towels and squeeze all the extra water out. Add the plain yogurt, grated cucumber, sugar, salt, and cumin to a bowl. Stir until combined.
To serve, dip the meatballs and sweet potatoes in the cucumber dip and enjoy!