Pork Meatballs with Sweet Potato Mash and Bourbon-Maple Sauce Recipe

This recipe balances bold flavors and contrasting textures in the best way possible. The pork meatballs are juicy and perfectly seasoned, while the creamy sweet potato mash adds a naturally sweet, velvety layer. Then there’s that rich, glossy bourbon-maple sauce that wraps everything together with a deep, caramelized note and a bit of tang from Dijon mustard. The aroma alone when it’s simmering on the stove will have you hooked. Plus, it’s a versatile dish that feels right for fall evenings or anytime you want to impress with minimal fuss.

Don’t worry if you’re not usually a meatball pro—I’ll guide you through each step so you nail the texture, seasoning, and sauce like a pro. From mixing to cooking times and tips on perfect mash consistency, you’ll find all the hands-on advice you need. By the end, you’ll have a stunning plate that’s comforting, flavorful, and a little bit special, even on a weeknight.

Ingredients You’ll Be Working With

I recommend measuring your ingredients carefully for best results, especially with the spices and sauce components. You’ll find the exact amounts in the printable recipe card at the bottom.

• Ground pork: The base for juicy, tender meatballs; choose fresh and preferably with some fat for best flavor.
• Breadcrumbs: Helps bind the meatballs and keep them light; plain or panko work well.
• Onion & garlic: Grated and minced to infuse savory depth without big chunks.
• Smoked paprika & dried sage: Bring warmth and an earthy, aromatic note that complements pork beautifully.
• Egg: The binder that holds everything together smoothly.
• Worcestershire sauce: Adds umami richness; you can swap with soy sauce in a pinch.
• Salt & pepper: Essential for seasoning throughout.
• Olive oil: For browning meatballs; warm and coats without smoking.
• Sweet potatoes: Peeled and cubed for smooth, natural sweetness in the mash.
• Butter & heavy cream: For creamy mash richness; milk or dairy-free alternatives can work too.
• Cinnamon & nutmeg: Just a touch for gently spiced, cozy mash flavors.
• Bourbon: Adds warm, smoky depth to the sauce; cook off the alcohol for smooth flavor.
• Maple syrup: Natural sweetness that balances bourbon and mustard tang.
• Dijon mustard: Gives a tangy bite and helps emulsify the sauce.
• Chicken stock: Builds saucy body; use low sodium if possible to control saltiness.

If you don’t have some spices on hand, smoked paprika can be swapped for regular paprika, and dried sage for thyme. For dairy alternatives, use coconut cream or cashew cream in the mash to keep things luscious.

Tools You’ll Need

• Large mixing bowl: To gently combine your meatball ingredients without overworking the pork.
• Skillet or frying pan: For browning the meatballs evenly without crowding them.
• Medium pot: To boil the sweet potatoes until perfectly tender.
• Potato masher or fork: For smashing the sweet potatoes to creamy, lumpy perfection.
• Meat thermometer: Optional but helpful to ensure meatballs reach a safe 160°F.
• Whisk: For smoothly finishing the bourbon-maple sauce with butter.

How to Make Pork Meatballs with Sweet Potato Mash and Bourbon-Maple Sauce Recipe

Let’s get started! This process is straightforward, and I’ll walk you through mixing, cooking, and saucing with clear cues so your meatballs are tender and the mash is creamy perfection.

1. Prep 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 gently with your hands or a spoon until everything just comes together—you don’t want to overwork the meat or the meatballs will turn tough.
2. Form the meatballs: Shape the mixture into 16 golf ball-sized meatballs. Keeping them uniform ensures even cooking, so take your time here.
3. Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs, spacing them out so they brown nicely. Cook for about 6 minutes, turning to brown all sides. You're aiming for a nice crust but don’t fully cook through yet. Transfer meatballs to a plate once browned.
4. Cook the sweet potatoes: While browning, place peeled and cubed sweet potatoes in a pot, cover with salted water, and bring to a boil. Reduce heat and simmer for 12-15 minutes until fork-tender. Drain and set aside.
5. Make the bourbon-maple sauce: Return the skillet to medium heat and pour in bourbon to deglaze, scraping the browned bits off the bottom—that’s where the flavor lives. Add maple syrup, Dijon mustard, and chicken stock. Stir to combine and bring sauce to a gentle simmer.
6. Finish cooking meatballs in sauce: Return meatballs to the skillet, cover, and simmer gently for 8-10 minutes. Check that internal temp reaches 160°F with a thermometer or that juices run clear. This slow finish keeps them juicy and locks in flavor.
7. Mash the sweet potatoes: In a bowl, mash the cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt. Aim for a creamy texture but leave some small lumps for interest. Keep warm while you finish the sauce.
8. Finish the sauce: Remove meatballs from the skillet and off heat, whisk in small cubes of cold butter into the bourbon-maple sauce until velvety and glossy. Taste and adjust salt and pepper as needed.
9. Serve it up: Arrange meatballs with a hearty spoonful of sweet potato mash and drizzle the bourbon-maple sauce over. Enjoy warm!

How to Serve

Flavor Boosters

Add freshly chopped parsley or thyme on top for a bright herbal note. A sprinkle of lemon zest on the mash can cut through richness nicely. Crushed toasted pecans or walnuts bring a lovely crunch if you like texture contrast.

Perfect Pairings

This Pork Meatballs with Sweet Potato Mash and Bourbon-Maple Sauce Recipe pairs wonderfully with a crisp green salad to lighten the plate. For drinks, try a smoky bourbon cocktail, apple cider, or a medium-bodied red wine like Pinot Noir to complement the sauce flavors.

Presentation Touches

Serve family-style in a large shallow dish so guests can spoon sauce liberally. For special occasions, plate individual servings garnished with fresh herbs and a drizzle of extra sauce. These meatballs also make lovely gifts packed into jars of sauce, with mashed sweet potato muffins on the side for a portable treat.

Variations & Easy Swaps

• Swap ground pork for turkey or chicken to lighten the dish.
• Use dairy-free butter and cream alternatives in the mash for a vegan/dairy-free option.
• Add finely chopped fresh herbs like rosemary or thyme to the meatball mix for an aromatic twist.
• For a spicier sauce, stir in a pinch of cayenne or chili flakes with the maple syrup.
• Make mini meatballs for appetizers or party bites.

Make-Ahead, Storage & Reheating

• Meatballs can be formed and stored in the fridge for up to 24 hours before cooking.
• Cooked meatballs and mash keep well covered in the fridge for up to 3 days.
• Reheat meatballs gently in the sauce over low heat to prevent drying out, until warmed through.
• Sweet potato mash reheats best in the microwave or gently on the stove with a splash of cream or milk to loosen it.

FAQs

Can I make this recipe gluten-free?
Yes! Simply swap regular breadcrumbs for gluten-free or use crushed gluten-free crackers to keep the texture intact.

What if I don’t have bourbon on hand?
You can substitute with apple cider or just use a bit more chicken stock, but the bourbon adds a subtle smoky sweetness that’s hard to replicate exactly.

How do I know when the meatballs are done?
The safest way is to check that the internal temperature reaches 160°F. If you don’t have a thermometer, cook them until no pink remains inside and juices run clear after simmering in the sauce.

Can I freeze leftover meatballs?
Absolutely. Freeze cooked meatballs with sauce in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.

Pork Meatballs with Sweet Potato Mash and Bourbon-Maple Sauce Recipe

Print Recipe

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Tender and flavorful pork meatballs served with creamy sweet potato mash and a rich bourbon-maple sauce, perfect for a comforting main dish.

• Author: Margaret
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings (16 meatballs)
• Category: Main Dishes
• Method: Stovetop
• Cuisine: American

Ingredients

Meatballs

• 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
• ½ teaspoon pepper
• 2 tablespoons olive oil

Sweet Potato Mash

• 2 large sweet potatoes, peeled and cubed
• ¼ cup butter
• ¼ cup heavy cream
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Salt, to taste

Bourbon Maple Sauce

• ¼ cup bourbon
• ¼ cup maple syrup
• 2 tablespoons Dijon mustard
• 1 cup chicken stock
• 2 tablespoons cold butter (for finishing)
• Salt and pepper, to taste

Instructions

1. Prepare the meatball mixture: In a large bowl, combine the ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Gently mix until just combined to avoid tough meatballs, then shape the mixture into 16 golf ball-sized meatballs.
2. Brown the meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs carefully and cook, turning occasionally, until browned evenly on all sides, about 6 minutes. Once browned, transfer the meatballs to a plate and set aside.
3. Cook the sweet potatoes: Place the peeled and cubed sweet potatoes into a pot and cover them with salted water. Bring to a boil, then reduce to a simmer and cook for 12-15 minutes or until tender and easily pierced with a fork. Drain and set aside.
4. Make the bourbon maple sauce and finish cooking meatballs: Return the skillet to medium heat and pour in the bourbon to deglaze the pan, scraping up the browned bits for extra flavor. Add maple syrup, Dijon mustard, and chicken stock. Stir and bring to a simmer. Place the browned meatballs back into the skillet, cover, and cook gently for 8-10 minutes, or until the meatballs reach an internal temperature of 160°F (71°C).
5. Mash the sweet potatoes: In a separate bowl, mash the cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt to taste. Mash until smooth and creamy, then keep warm.
6. Finish the sauce: Remove the meatballs from the skillet. Off the heat, whisk in cold butter to the bourbon-maple sauce until it becomes velvety and glossy. Season the sauce with salt and pepper as needed.
7. Serve: Plate the sweet potato mash, top with the pork meatballs, and generously spoon the bourbon-maple sauce over the top to enjoy.

Notes

• Use fresh ground pork for the best flavor and texture in meatballs.
• Ensure not to overmix the meatball mixture to keep them tender.
• Adjust seasoning in the sweet potato mash and sauce according to taste.
• Monitor internal temperature of meatballs to ensure safety (160°F/71°C).
• Substitute heavy cream with coconut milk for a dairy-free option.
• If bourbon is not preferred, substitute with apple cider or additional chicken stock.