Description
This comforting recipe features tender pork meatballs infused with smoky paprika and sage, pan-seared then simmered in a rich bourbon-maple sauce. Served alongside creamy mashed sweet potatoes seasoned with warm cinnamon and nutmeg, this hearty dish balances savory and sweet flavors perfectly, making it ideal for a satisfying weeknight dinner or special occasion meal.
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 pound ground pork
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 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, careful not to overwork the meat, then form into 16 golf ball-sized meatballs.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned evenly on all sides, about 6 minutes. Transfer browned meatballs to a plate and set aside.
- Cook Sweet Potatoes: Place peeled and cubed sweet potatoes in a pot, cover with salted water, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 12-15 minutes. Drain and set aside.
- Make Sauce and Simmer Meatballs: Return skillet to medium heat and deglaze by pouring in bourbon, scraping up any browned bits from the pan. Stir in maple syrup, Dijon mustard, and chicken stock. Add the browned meatballs back into the skillet, cover, and let simmer for 8-10 minutes or until meatballs reach an internal temperature of 160°F (71°C).
- Mash Sweet Potatoes: In a separate bowl, mash the cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm while finishing the sauce.
- Finish Sauce: Remove meatballs from the skillet and keep warm. Off the heat, whisk cold butter into the bourbon-maple sauce until it becomes velvety and glossy. Adjust seasoning with salt and pepper as needed.
- Serve: Plate the pork meatballs alongside a generous scoop of the sweet potato mash, and spoon the rich bourbon-maple sauce over the meatballs. Enjoy hot.
Notes
- Ensure meatballs reach an internal temperature of 160°F for safe pork consumption.
- Use a good quality bourbon for the sauce to enhance flavor depth.
- Maple syrup can be substituted with honey if preferred, but it will alter the sweetness slightly.
- For a thicker sauce, simmer longer before adding butter.
- Leftover meatballs and sauce can be refrigerated for up to 3 days.
- This recipe pairs well with steamed green vegetables or a crisp green salad for a complete meal.
