Description
These Pork Meatballs with Sweet Potato Mash are a comforting and flavorful dish featuring juicy pork meatballs seasoned with smoked paprika and sage, simmered in a rich bourbon-maple sauce. Paired with creamy spiced sweet potato mash, this recipe offers a perfect balance of savory and sweet flavors, ideal for a hearty family dinner.
Ingredients
Scale
Meatballs
- 1 cup breadcrumbs
- 1 medium onion, grated
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 lb ground pork (assumed as base ingredient)
Sweet Potato Mash
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt to taste
Sauce
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 2 tablespoons cold butter (for finishing sauce)
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Gently mix until just combined to avoid tough meatballs, then form into 16 golf ball-sized meatballs.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs carefully and cook, turning occasionally, until they are browned evenly on all sides, approximately 6 minutes. Once browned, transfer them to a plate and set aside.
- Cook the sweet potatoes: Place peeled and cubed sweet potatoes in a pot and cover them with salted water. Bring to a boil, then reduce heat and simmer for 12 to 15 minutes until the potatoes are fork-tender. Drain well and set aside.
- Make the sauce and finish cooking meatballs: Return the skillet to medium heat and deglaze by pouring in bourbon, scraping up all browned bits from the bottom. Add maple syrup, Dijon mustard, and chicken stock, then bring to a gentle simmer. Return the meatballs to the skillet, cover, and cook for 8 to 10 minutes, or until the meatballs reach an internal temperature of 160°F, ensuring they are cooked through.
- Prepare the sweet potato mash: In a separate bowl, mash the cooked sweet potatoes together with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm while finishing the sauce.
- Finish the sauce and serve: Remove the meatballs from the skillet and keep warm. Off heat, whisk in cold butter into the bourbon-maple sauce until it becomes velvety and glossy. Adjust seasoning with salt and pepper as needed. Plate the meatballs alongside the sweet potato mash, spooning over the rich sauce, and serve immediately.
Notes
- Use fresh ground pork with some fat content for juicier meatballs.
- Adjust sweetness and spice of the sauce by modifying the amounts of maple syrup and Dijon mustard.
- Ensure meatballs reach an internal temperature of 160°F for safe pork consumption.
- For a thicker sauce, simmer longer before adding cold butter to finish.
- Sweet potato mash can be made ahead and gently reheated to save time.
