This comforting pork meatballs recipe brings together juicy, well-seasoned meatballs, silky sweet potato mash, and a rich bourbon maple sauce that delivers the perfect balance of sweet and savory flavors. Ideal for family dinners or special occasions, this dish feels indulgent yet approachable, combining classic comfort food with a gourmet touch.
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Ingredients
For the Pork Meatballs
- 1 pound ground pork
- 1 cup breadcrumbs or panko
- 1 medium onion, finely grated
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1 large egg
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Sweet Potato Mash
- 2 large sweet potatoes, peeled and cubed
- ¼ cup butter
- ¼ cup heavy cream or coconut milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- Salt to taste
For the Bourbon Maple Sauce
- ¼ cup bourbon
- ¼ cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
- 2 tablespoons cold butter
Instructions for Pork Meatballs with Sweet Potato Mash and Bourbon Maple Sauce
- In a large mixing bowl, combine ground pork, breadcrumbs, onion, garlic, smoked paprika, sage, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 16 evenly sized meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for about 6 minutes. Remove and set aside.
- Place sweet potatoes in a pot of salted water. Boil for 12–15 minutes until fork-tender. Drain and reserve.
- Deglaze the skillet with bourbon, scraping up the browned bits. Stir in maple syrup, Dijon mustard, and chicken stock.
- Return meatballs to the skillet, cover, and simmer for 8–10 minutes until fully cooked.
- Mash sweet potatoes with butter, cream, cinnamon, nutmeg, and salt until smooth.
- Remove meatballs from the skillet. Off heat, whisk cold butter into the sauce until glossy and smooth.
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Pro Tips
- Avoid overmixing the meatball mixture to keep them tender
- Use fresh sweet potatoes for the creamiest texture
- Let the sauce simmer gently to deepen flavor
Why This Recipe Works
- Pork stays juicy and flavorful
- Sweet potatoes add natural sweetness and nutrition
- Bourbon maple sauce delivers depth and balance
Substitutions & Variations
- Swap pork for ground turkey or chicken
- Use plant-based meatballs for a vegetarian option
- Replace bourbon with apple juice for a non-alcohol version
- Add chili flakes for subtle heat
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Meatballs can be shaped and refrigerated 24 hours in advance
- Storage: Store leftovers in an airtight container for up to 3 days
- Reheating: Warm gently on the stovetop with extra sauce or stock
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Serving Ideas for Pork Meatballs
- Serve with steamed green beans or roasted Brussels sprouts
- Pair with a crisp garden salad
- Spoon extra sauce over rice or mashed potatoes
Nutrition (Per Serving Estimate)
- Calories: 450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 25g
- Fiber: 5g
- Sodium: 800mg
Frequently Asked Questions
Can pork meatballs be cooked in sauce?
Yes, simmering meatballs in sauce helps them absorb flavor while staying moist.
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How do I know pork meatballs are done?
They are fully cooked when the internal temperature reaches 160°F (71°C).
Can this recipe be frozen?
Yes, cooked meatballs freeze well for up to 2 months. Freeze mash separately for best texture.
Pork Meatballs with Sweet Potato Mash and Bourbon Maple Sauce is a comforting, flavor-rich meal that delivers restaurant-quality results at home. From the tender meatballs to the velvety sauce, every bite feels satisfying and memorable.
Pork Meatballs with Sweet Potato Mash and Bourbon Maple Sauce
Juicy pork meatballs served over creamy sweet potato mash and finished with a rich bourbon maple sauce that balances sweet and savory flavors perfectly.
Equipment
- large mixing bowl
- large skillet
- saucepan
- pot for boiling
- potato masher
Ingredients
- 1 lb ground pork
- 1 cup breadcrumbs or panko
- 1 medium onion, finely grated
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp dried sage
- 1 large egg
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 2 large sweet potatoes, peeled and cubed
- 0.25 cup butter
- 0.25 cup heavy cream or coconut milk
- 0.5 tsp ground cinnamon
- 0.25 tsp nutmeg
- salt, to taste
- 0.25 cup bourbon
- 0.25 cup pure maple syrup
- 2 tbsp Dijon mustard
- 1 cup chicken stock
- 2 tbsp cold butter
Instructions
- In a large bowl, combine ground pork, breadcrumbs, onion, garlic, smoked paprika, sage, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 16 evenly sized meatballs.
- Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides for about 6 minutes, then remove and set aside.
- Boil sweet potatoes in salted water for 12–15 minutes until fork-tender. Drain and reserve.
- Deglaze the skillet with bourbon, scraping up browned bits. Stir in maple syrup, Dijon mustard, and chicken stock.
- Return meatballs to the skillet, cover, and simmer for 8–10 minutes until fully cooked.
- Mash sweet potatoes with butter, cream, cinnamon, nutmeg, and salt until smooth.
- Remove meatballs from skillet. Off heat, whisk cold butter into the sauce until smooth and glossy.
Notes
Avoid overmixing the meatballs to keep them tender. The sauce will thicken slightly as it cools. Bourbon can be replaced with apple juice for a non-alcohol version.
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