Description
This comforting recipe features tender pork meatballs infused with smoky paprika and sage, served atop a creamy sweet potato mash. The dish is finished with a rich bourbon-maple sauce that adds a perfect balance of sweetness and depth, making it an ideal hearty meal for any occasion.
Ingredients
Scale
Meatballs
- 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
Sweet Potato Mash
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Bourbon-Maple Sauce
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Mix until just combined to keep the meatballs tender.
- Form meatballs: Using your hands, shape the mixture into 16 evenly sized meatballs to ensure uniform cooking.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook until browned on all sides, about 6 minutes, creating a flavorful crust.
- Set meatballs aside: Transfer the browned meatballs to a plate and set aside for the next step.
- Cook sweet potatoes: In a pot, cover the cubed sweet potatoes with salted water and bring to a boil. Simmer until fork-tender, about 12-15 minutes, then drain well.
- Make the bourbon-maple sauce: Deglaze the skillet by pouring in the bourbon, scraping up any browned bits from the bottom for extra flavor. Add maple syrup, Dijon mustard, and chicken stock, then bring the mixture to a simmer.
- Simmer meatballs in sauce: Return the meatballs to the skillet with the sauce, cover, and cook until the internal temperature reaches 160°F (71°C), approximately 8-10 minutes, ensuring they are fully cooked and moist.
- Mash sweet potatoes: Mash the cooked sweet potatoes with butter, heavy cream, cinnamon, and nutmeg until smooth and creamy, adding warmth and spice to complement the meatballs.
- Serve: Plate the sweet potato mash and arrange the meatballs on top. Drizzle generously with the bourbon-maple sauce and serve warm for a satisfying meal.
Notes
- Ensure not to overmix the meatball mixture to keep them tender.
- You can substitute ground turkey for a leaner option.
- For a thicker sauce, simmer it a few minutes longer before adding the meatballs.
- Use a meat thermometer to check the doneness of the meatballs for safety and best texture.
- Sweet potato mash can be prepared ahead and reheated gently before serving.
