Pork Meatballs with Sweet Potato
Tender pork meatballs served with creamy sweet potato mash and a rich bourbon-maple sauce, offering a perfect balance of savory, sweet, and smoky flavors for a comforting meal.
Equipment
- 1 large bowl
- 1 large skillet
- 1 pot for boiling sweet potatoes
- 1 masher
Ingredients
- 1 pound ground pork
- 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
- 2 large sweet potatoes peeled and cubed
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
Instructions
- Combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper gently in a large bowl until just mixed; form into 16 meatballs.
- Heat olive oil in a skillet over medium-high heat; brown meatballs on all sides for about 6 minutes. Remove and set aside.
- Boil peeled and cubed sweet potatoes in salted water until tender, about 12-15 minutes; drain and set aside.
- Deglaze skillet with bourbon over medium heat, scraping browned bits; add maple syrup, Dijon mustard, and chicken stock, then simmer.
- Return meatballs to skillet, cover, and cook for 8-10 minutes until internal temperature reaches 160°F.
- Mash sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth; keep warm.
- Remove meatballs, whisk cold butter into sauce off heat until glossy; season sauce with salt and pepper.
- Serve meatballs with sweet potato mash and bourbon-maple sauce.
Notes
- Pair with a fresh green salad or your favorite red wine for a complete meal.
- Store leftovers in an airtight container for up to 3 days.
- Substitute chicken stock with vegetable broth for a lighter sauce.