Name: Irresistible Pork Meatballs with Sweet Potato Mash & Bourbon-Maple Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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; Salt, to taste; 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

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

Step 1: 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, then form the mixture into 16 golf-ball-sized meatballs.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer meatballs to a plate and set aside.

Step 3: While the meatballs cook, place peeled and cubed sweet potatoes in a pot. Cover with salted water and bring to a boil. Simmer for 12-15 minutes until tender. Drain and set aside.

Step 4: Return skillet to medium heat and deglaze with bourbon, scraping up browned bits. Add maple syrup, Dijon mustard, and chicken stock; bring to a simmer. Return meatballs to skillet, cover, and cook 8-10 minutes until internal temperature reaches 160°F.

Step 5: In a bowl, mash sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm while finishing the sauce.

Step 6: Remove meatballs from skillet and place on a plate. Off the heat, whisk cold butter into bourbon-maple sauce until velvety and glossy. Season sauce with salt and pepper to taste.

Tips & Variations

For extra moisture, soak the breadcrumbs briefly in a splash of milk before mixing into the meatball mixture.

Use ground turkey or chicken as a leaner alternative to pork.

Add finely chopped fresh herbs like parsley or thyme to the meatballs for added freshness.

For a spicier kick, sprinkle a pinch of cayenne pepper into the meatball mixture.

Use vegetable stock instead of chicken stock to make the sauce vegetarian-friendly (omit meatballs in this case).

Storage

Store leftover meatballs and sweet potato mash separately in airtight containers in the refrigerator for up to 3 days. Reheat meatballs gently in a skillet with a splash of water or sauce to keep them moist. Reheat mash in the microwave or on the stovetop, adding a little cream or butter if it feels dry.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare and shape the meatballs a day ahead and keep them covered in the fridge. Cook them fresh or fully cook and reheat gently when ready to serve.

What if I don’t have bourbon?

If you don’t have bourbon, substitute with apple cider, a mix of whiskey and water, or simply omit it and increase the chicken stock slightly. The sauce will still be flavorful with the maple syrup and mustard.