Pork Meatballs with Sweet Potato

This comforting and flavor-packed dish combines tender pork meatballs with a creamy sweet potato mash and a silky bourbon maple sauce. It’s a perfect blend of savory and sweet that feels like a celebration in every bite. A delightful meal for a cozy family dinner or an impressive dish for guests, it’s a recipe worth repeating.

The first time I made this, I was experimenting with bourbon sauces, and it surprisingly became my go-to for any dinner party. The balance of flavors never fails to wow everyone at the table.

Ingredients

• Ground pork: adds rich flavor. Look for good-quality pork for best results.
• Breadcrumbs: bind the meatballs. Fresh or slightly toasted crumbs are perfect.
• Medium onion: grated provides moisture and sweetness to the meatballs.
• Garlic: minced enhances the savory flavor of the meatballs.
• Smoked paprika: adds a complex, smoky depth. Choose a vibrant, high-quality one.
• Dried sage: brings earthy warmth. It’s a classic herb for pork dishes.
• Large egg: acts as a binder for the meatballs.
• Worcestershire sauce: gives depth and umami to the meatballs.
• Salt and pepper: balance the flavors. Use fresh ground for maximum taste.
• Olive oil: is used for browning and enhancing the meatballs' texture.
• Large sweet potatoes: peeled and cubed form the creamy mash base full of sweetness.
• Butter: adds creaminess to the mash and richness to the sauce.
• Heavy cream: is key for a silky sweet potato mash.
• Cinnamon and nutmeg: give warmth and spice, complementing the sweetness.
• Bourbon: provides depth and a warm oaky undertone to the sauce.
• Maple syrup: balances the bourbon with sweetness.
• Dijon mustard: contributes tanginess and contrast to the sauce.
• Chicken stock: creates the perfect consistency for the bourbon-maple sauce.

How to Make Irresistible Pork Meatballs with Sweet Potato Mash Bourbon Maple Sauce

Make the Pork Mixture:

In a large bowl, combine the ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined to maintain tenderness. Shape into 16 golf ball-sized meatballs.

Brown the Meatballs:

Heat olive oil in a large skillet over medium-high heat. Place the meatballs in the pan and cook, turning occasionally, for about 6 minutes until all sides are beautifully browned. Transfer to a plate and set aside.

Cook the Sweet Potatoes:

In a pot, bring peeled and cubed sweet potatoes to a boil in salted water. Simmer for about 12-15 minutes until fork-tender. Drain and set aside while you prepare the sauce.

Create the Sauce:

Deglaze the skillet over medium heat with bourbon, scraping up all the flavorful bits at the bottom. Stir in maple syrup, Dijon mustard, and chicken stock. Bring to a simmer.

Finish Cooking the Meatballs:

Return the browned meatballs to the skillet and cover. Simmer gently for 8-10 minutes until the meatballs are fully cooked and reach an internal temperature of 160°F.

Mash the Sweet Potatoes:

Mash the cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and a pinch of salt. Combine until smooth and creamy. Keep warm.

Finalize the Sauce:

Remove the meatballs from the sauce. Off the heat, whisk in cold butter, creating a glossy and smooth sauce. Adjust seasoning with salt and pepper.

I love the bourbon in this recipe. Its smoky, rich flavor reminds me of cooler evenings with friends gathered around, enjoying warm and hearty meals. The sweetness from the maple syrup complements the savory meatballs so well—it’s like magic on your plate.

Cultural Context

This dish feels like a warm embrace of Southern comfort cooking paired with a refined twist. The use of bourbon and maple syrup delivers a sweet-savory balance reminiscent of classic Southern flavors. Combining that with the hearty sweet potato mash and succulent meatballs results in a dish that feels indulgent and soulful.

Ingredient Substitutions

If bourbon isn’t an option, try apple cider or a non-alcoholic whiskey substitute. For a dairy-free version of the mash, replace the butter and cream with coconut milk or a plant-based option. Ground turkey or chicken can be used instead of pork if preferred.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the sweet potato mash and meatballs in the microwave or stovetop. The bourbon maple sauce may thicken slightly after storing, so stir in a splash of stock when reheating to adjust consistency.

Recipe FAQs

→ How do I ensure tender meatballs?

Use a light mix of breadcrumbs, egg, and seasonings to bind the pork. Avoid overmixing, which can make the meatballs dense and tough.

→ What’s the best way to brown meatballs evenly?

Use a hot, oiled skillet and turn the meatballs gently with tongs to sear all sides until golden brown.

→ Can I skip the bourbon in the sauce?

Yes, you can substitute the bourbon with apple cider or additional chicken stock for a non-alcoholic alternative while keeping the flavor rich.

→ How do I get smooth sweet potato mash?

Mash the cooked sweet potatoes while they’re still warm with softened butter, warmed heavy cream, and spices for a silky texture.

→ What sides pair well with this dish?

Pair with a crisp green salad, roasted vegetables, or crusty bread to complement the flavors of the meatballs and mash.