Print

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

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 120 reviews

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

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
  • 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
  • Salt, to taste

Bourbon Maple Sauce

  • 1/4 cup bourbon
  • 1/4 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.

Find it online: https://chefhattie.com/pork-meatballs-with-sweet-potato-mash-and-bourbon-maple-sauce-recipe/