Description
This comforting Pork Meatballs with Sweet Potato mash recipe combines tender, flavorful pork meatballs with a creamy, spiced sweet potato side. The meatballs are seared and then gently simmered in a rich bourbon-maple sauce, while the sweet potatoes are mashed with aromatic spices and cream for a perfect balance of savory and sweet.
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 (estimated as it was not explicitly stated)
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
- Salt and pepper, to taste
- 2 tablespoons cold butter (to finish sauce)
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 just until combined to ensure tender 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 and cook them, turning occasionally, until all sides are nicely browned, about 6 minutes. This step locks in flavor and texture. Transfer the meatballs to a plate and set aside.
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pot, cover them with salted water, and bring to a boil. Reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender. Drain and keep aside for mashing.
- Make the Bourbon Maple Sauce and Simmer Meatballs: Return the skillet to medium heat, pour in the bourbon and deglaze by scraping up all browned bits from the skillet. Add maple syrup, Dijon mustard, and chicken stock, stirring to combine. Return the browned meatballs to the skillet, cover, and simmer gently for 8-10 minutes until the internal temperature of the meatballs reaches 160°F.
- Mash the Sweet Potatoes: In a separate bowl, mash the cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and a pinch of salt until smooth and creamy. Keep warm while finishing the meatball sauce.
- Finish the Sauce and Serve: Remove the 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 the meatballs hot with the sweet potato mash and generously spoon the sauce over the top.
Notes
- Ensure not to overmix the meatball mixture to keep them tender.
- Use a food thermometer to check that meatballs reach 160°F for safe consumption.
- For a deeper smoky flavor, consider adding a dash of smoked paprika to the sauce.
- Adjust sweetness in the sauce by varying the maple syrup amount to taste.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
