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.