Pork Meatballs Sweet Potato Mash

Juicy pork meatballs paired with buttery sweet potato mash and a glossy bourbon—maple sauce make a comforting dinner worthy of sharing. This dish brings together savory and sweet flavors with just the right hint of spice from paprika and a deep finish from bourbon. It is pure cozy food that manages to feel both homey and a little bit special on a cool night.

I first made these pork meatballs one fall when everything in the fridge seemed basic but dinner needed to feel like more. The kids always ask for that sauce now and I am not upset about it.

Ingredients

• Ground pork: for rich and juicy flavor. Look for pork with a bit of marbling to stay moist
• Breadcrumbs: help bind the meatballs and keep them soft. Aim for fresh or panko for best texture
• Grated onion: brings sweetness and keeps the meat moist. A sharp cheese grater works best
• Garlic: for aromatic depth. Fresh is ideal but jarred will work in a pinch
• Smoked paprika: offers warmth and a subtle smokiness. Go for Hungarian or Spanish if you can
• Dried sage: brings that classic savory herb note. Rub it between your palms to wake up its oils
• Large egg: to bind everything together. A fresh egg will give the best structure
• Worcestershire sauce: deepens the savory side and balances the sweet. Use the original for best flavor
• Salt and pepper: to sharpen all the other flavors. Fresh cracked pepper if possible
• Olive oil: for browning. You want a good layer to help with caramelization
• Sweet potatoes: for a naturally sweet, fluffy mash. Choose ones with orange flesh for best flavor
• Butter: gives the mash its richness. Real butter makes all the difference
• Heavy cream: to make the mash silky. Choose full fat cream
• Cinnamon and nutmeg: for gentle spice and warmth. Freshly grated nutmeg if you have it
• Bourbon: builds the foundation of the sauce. Any decent bourbon you would sip is perfect
• Maple syrup: brings sweet complexity. Real maple syrup elevates the whole dish
• Dijon mustard: sharpens and balances the sauce. A smooth Dijon works best
• Chicken stock: creates body to bring the sauce together. Go for low sodium when possible
• Extra butter: at the end for a beautiful glossy sauce

Instructions

Make the Meatball Mixture:

Use your hands to gently combine ground pork, breadcrumbs, grated onion, garlic, smoked paprika, dried sage, beaten egg, Worcestershire sauce, salt and pepper in a large bowl until just mixed for the juiciest meatballs

Shape:

Divide the mixture into sixteen balls. Roll gently with damp hands to keep them light and tender

Brown the Meatballs:

Heat olive oil in a wide skillet over medium high. Lay each meatball in the pan and cook for about six minutes, turning as needed until every side is golden brown. Move to a plate and set aside

Cook the Sweet Potatoes:

Place peeled, cubed sweet potatoes in a large pot and cover with salted water. Bring to a boil and simmer twelve to fifteen minutes until fork tender. Drain and keep warm

Deglaze and Start the Sauce:

Pour bourbon into the empty skillet where you browned the meatballs, scraping all the flavorful bits with a wooden spoon. Add maple syrup, Dijon mustard and chicken stock. Stir and bring to a steady simmer

Simmer Meatballs in Sauce:

Nestle the browned meatballs back into the skillet. Spoon some sauce over each, then cover and let cook for eight to ten minutes on low so the meatballs soak up flavor and reach one hundred sixty degrees inside

Mash the Sweet Potatoes:

While the meatballs finish, mash the sweet potatoes with butter, heavy cream, cinnamon, nutmeg and more salt until smooth and fluffy. Taste and adjust seasoning as needed

Gloss the Sauce:

Once the meatballs are cooked through, take them out of the skillet. Whisk cold butter into the hot sauce off heat. The sauce will become creamy and shiny. Season if needed

Assemble and Serve:

Spoon a bed of sweet potato mash onto each plate. Top with pork meatballs and spoon over a generous amount of the bourbon—maple sauce

My favorite part is always the sauce. It is a family joke now that I guard the last spoonful. The hint of cinnamon in the mash always reminds me of Thanksgiving dinners with my little brother fighting to steal the mixing spoon.

Storage Tips

Leftovers will stay fresh in the fridge for up to three days. Store the meatballs and mash separately. Reheat gently over low heat or in the microwave for best texture. The sauce may look a bit thick after chilling, so just whisk with a splash of stock or water to bring back its shine.

Ingredient Substitutions

If you prefer, you can swap ground turkey or chicken for pork. Use gluten free breadcrumbs if needed. For the mash, try regular potatoes or even cauliflower if you want a lower carb option. Bourbon can be replaced by apple cider in the sauce for a non alcoholic twist.

Serving Suggestions

These meatballs shine with something green on the side like garlicky sautéed broccolini or a crisp apple slaw. A sprinkle of fresh chives offers color and contrast. For a party, serve everything family style on a big platter and watch the sauce disappear first.

Cultural and Seasonal Notes

Sweet potatoes and pork are a classic pair in Southern comfort cuisine. The bourbon sauce borrows from holiday glazing traditions but keeps things approachable for any night. This dish feels especially right in the fall or winter when you crave deep flavors and warmth.

Seasonal Adaptations

Add roasted apples or pears to the mash for fall. Try a pinch of ground clove in the sauce for winter. Use spring onions and fresh herbs in the mash as the weather warms.

Success Stories

My neighbor brought this to a block party in a slow cooker. It was gone before the other dishes even cooled off. These meatballs have turned into a Thanksgiving alternative for my friends who want something a bit unexpected but still cozy.

Freezer Meal Conversion

Both meatballs and mash freeze well. Let them cool fully then freeze in airtight containers for up to two months. Thaw overnight and gently reheat. Add a splash of cream to the mash and whisk the sauce well to revive its texture.

This comforting meal brings warmth to any night and the leftover sauce is a treasure. Anyone who tries it goes back for seconds.

Recipe FAQs

→ How do I prevent meatballs from falling apart?

Use enough breadcrumbs and egg to bind the meat. Mixing gently and forming tight balls will also help maintain shape while cooking.

→ Can I substitute another ground meat?

Yes, ground turkey or chicken can be used, but adjust seasoning for leaner meats and check for doneness.

→ What’s the secret to creamy sweet potato mash?

Ensure sweet potatoes are cooked until tender, then mash with warm butter and cream for silky texture.

→ Is the bourbon necessary in the sauce?

Bourbon adds depth, but you can use apple juice or extra stock for a non-alcoholic variation without sacrificing flavor.

→ How do I get a glossy sauce finish?

Whisking cold butter into the sauce off heat creates a shiny, rich finish that enhances both flavor and appearance.