Description
These Pork Meatballs with Sweet Potato Mash combine savory seasoned meatballs cooked in a rich bourbon-maple sauce with creamy, spiced sweet potatoes. Perfect for a comforting yet flavorful meal, this recipe balances the smoky, sweet, and hearty elements beautifully in under an hour.
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
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
Bourbon-Maple Sauce
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 2 tablespoons cold butter
- Salt and pepper, to taste
Instructions
- Prepare the meatball mixture: In a large bowl, mix ground pork with breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Gently combine without overmixing, then shape into 16 evenly sized golf ball meatballs.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, rotating them to brown all sides evenly, about 6 minutes total. Once browned, transfer them to a plate and set aside.
- Cook the sweet potatoes: In a pot, place the peeled and cubed sweet potatoes, cover with salted water and bring to a boil. Lower heat and simmer for 12 to 15 minutes until the potatoes are fork-tender. Drain and set aside.
- Make the sauce and finish cooking meatballs: Return the skillet to medium heat and pour in bourbon to deglaze, scraping up the browned bits from the pan. Stir in maple syrup, Dijon mustard, and chicken stock and bring to a simmer. Return the meatballs to the skillet, cover, and cook for 8 to 10 minutes, ensuring the meatballs reach an internal temperature of 160°F.
- Prepare the sweet potato mash: 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 the sauce and serve: Remove meatballs from the skillet. Off the heat, whisk cold butter into the bourbon-maple sauce until it becomes velvety and glossy. Adjust seasoning with salt and pepper. Serve meatballs topped with the sauce alongside the creamy sweet potato mash.
Notes
- Ensure meatballs reach an internal temperature of 160°F for safe consumption.
- Use a thermometer to guarantee perfect doneness without overcooking.
- For a thicker sauce, simmer it uncovered for a few extra minutes before whisking in the butter.
- Maple syrup and bourbon can be adjusted to taste for sweetness and richness.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
