Pork Meatballs Sweet Potato Mash (Print Version)
Savor juicy pork meatballs paired with creamy sweet potato mash and rich bourbon-maple sauce.
# Ingredients:
→ Meatballs
01 -
1 pound ground pork
02 -
1 cup breadcrumbs
03 -
1 medium onion, grated
04 -
2 cloves garlic, minced
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon dried sage
07 -
1 large egg
08 -
2 tablespoons Worcestershire sauce
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
2 tablespoons olive oil
→ Sweet Potato Mash
12 -
2 large sweet potatoes, peeled and cubed
13 -
1/4 cup unsalted butter
14 -
1/4 cup heavy cream
15 -
1/2 teaspoon ground cinnamon
16 -
1/4 teaspoon ground nutmeg
17 -
Salt, to taste
→ Bourbon Maple Sauce
18 -
1/4 cup bourbon
19 -
1/4 cup maple syrup
20 -
2 tablespoons Dijon mustard
21 -
1 cup chicken stock
22 -
2 tablespoons cold unsalted butter
# Steps:
01 -
Combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and black pepper in a large mixing bowl. Mix until ingredients are evenly incorporated.
02 -
Roll the pork mixture into 16 evenly sized meatballs. Set aside on a plate.
03 -
Heat olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and brown on all sides for about 6 minutes. Transfer browned meatballs to a plate.
04 -
Place peeled and cubed sweet potatoes in a large pot. Cover with cold water, add a generous pinch of salt, and bring to a boil. Cook for 12 to 15 minutes until sweet potatoes are fork-tender. Drain and set aside.
05 -
Pour bourbon into the hot skillet to deglaze, scraping up browned bits from the bottom. Add maple syrup, Dijon mustard, and chicken stock, stirring to combine. Bring sauce to a gentle simmer.
06 -
Return the browned meatballs to the skillet with sauce. Cover and cook over medium heat for 8 to 10 minutes, or until meatballs are fully cooked and reach an internal temperature of 160°F.
07 -
In a large bowl, mash cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt. Continue mashing until mixture is smooth and creamy.
08 -
Remove meatballs from the skillet and keep warm. Off the heat, whisk cold butter into the sauce until glossy and emulsified. Adjust seasoning with salt and pepper as needed.
09 -
Spoon sweet potato mash onto plates. Arrange meatballs on top and drizzle with the bourbon-maple sauce. Serve immediately.
# Notes:
01 -
Allow the sauce to reduce slightly before adding the butter for a richer glaze.