Pork Meatballs Sweet Potato (Print)
Tender pork meatballs paired with creamy sweet potato mash and bourbon-maple sauce.
# Ingredients:
→ Meatballs
01 -
1 cup breadcrumbs
02 -
1 medium onion, grated
03 -
2 cloves garlic, minced
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon dried sage
06 -
1 large egg
07 -
2 tablespoons Worcestershire sauce
08 -
1 teaspoon salt
09 -
1/2 teaspoon pepper
10 -
2 tablespoons olive oil
→ Sweet Potato Mash
11 -
2 large sweet potatoes, peeled and cubed
12 -
1/4 cup butter
13 -
1/4 cup heavy cream
14 -
1/2 teaspoon cinnamon
15 -
1/4 teaspoon nutmeg
→ Bourbon Maple Sauce
16 -
1/4 cup bourbon
17 -
1/4 cup maple syrup
18 -
2 tablespoons Dijon mustard
19 -
1 cup chicken stock
# Directions:
01 -
In a large bowl, combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Gently mix until just combined, then form into 16 golf ball-sized meatballs.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a plate and set aside.
03 -
Place peeled and cubed sweet potatoes in a pot, cover with salted water, and bring to a boil. Simmer for 12-15 minutes until fork-tender. Drain and set aside.
04 -
Return the skillet to medium heat and deglaze with bourbon, scraping up browned bits. Add maple syrup, Dijon mustard, and chicken stock, then simmer. Return the meatballs to the skillet, cover, and cook for 8-10 minutes until they reach an internal temperature of 160°F.
05 -
In a separate bowl, mash cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm while finishing the sauce.
06 -
Remove meatballs from the skillet. Off heat, whisk cold butter into the bourbon-maple sauce until velvety and glossy. Season with salt and pepper. Serve meatballs with sweet potato mash and sauce.