Description
These tender pork meatballs are infused with warm spices and served on a creamy sweet potato mash, all brought together by a rich bourbon-maple sauce. Perfectly balanced with smoky, sweet, and savory flavors, this dish offers a comforting and sophisticated meal ideal for family dinners or special occasions.
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 gently until just combined, taking care not to overwork the meat to keep the meatballs tender.
- Form Meatballs: Shape the meat mixture into 16 even meatballs, approximately the size of a golf ball, ensuring uniform cooking.
- Brown Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs carefully and brown them on all sides, about 6 minutes, to create a flavorful crust.
- Set Aside Meatballs: Remove the browned meatballs from the skillet and place them on a plate; 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. Reduce heat and simmer for 12-15 minutes or until the potatoes are fork-tender. Drain well.
- Make Bourbon-Maple Sauce: Deglaze the skillet used for browning meatballs by adding bourbon, scraping up any browned bits to imbue the sauce with flavor. Stir in maple syrup, Dijon mustard, and chicken stock. Bring the mixture to a simmer to combine flavors.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet with the sauce. Cover and cook for 8-10 minutes until meatballs reach an internal temperature of 160°F, ensuring they are fully cooked and flavors meld.
- Mash Sweet Potatoes: Mash the drained sweet potatoes with butter, heavy cream, cinnamon, and nutmeg until smooth and creamy, adjusting seasoning as needed.
- Serve: Plate the sweet potato mash and top with the bourbon-maple glazed pork meatballs. Spoon extra sauce over the dish for enhanced richness and serve warm.
Notes
- Ensure meatballs are cooked through by checking for an internal temperature of 160°F using a meat thermometer.
- To make this dish dairy-free, substitute butter and heavy cream with plant-based alternatives.
- You can prepare meatballs ahead and refrigerate before browning to save time.
- Adjust the bourbon quantity according to preference or omit for a non-alcoholic version, increasing chicken stock slightly.
- Leftover sweet potato mash can be stored in the refrigerator for up to 3 days.
