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Pork Meatballs with Sweet Potato Mash & Bourbon-Maple Sauce

Juicy, pan-seared pork meatballs glazed in a sticky, sweet-and-savory bourbon maple sauce, served over a bed of creamy spiced sweet potato mash. The ultimate fall comfort food.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Modern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 1 large egg beaten
  • 2 cloves garlic minced
  • 0.25 cup onion finely diced
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Sweet Potato Mash
  • 2 lbs sweet potatoes peeled and cubed
  • 4 tbsp unsalted butter
  • 0.25 cup heavy cream or milk
  • 0.25 tsp cinnamon
  • 1 pinch nutmeg
Bourbon-Maple Glaze
  • 0.5 cup bourbon whiskey
  • 0.3 cup maple syrup pure
  • 1 tbsp apple cider vinegar
  • 1 tbsp soy sauce low sodium
  • 1 tsp cornstarch mixed with 1 tbsp water

Equipment

  • Large Skillet
  • Large Pot
  • Mixing Bowl
  • Potato Masher

Method
 

  1. Place peeled and cubed sweet potatoes in a large pot, cover with water, and boil for 15-20 minutes until tender. Drain well.
  2. While potatoes boil, mix ground pork, panko, egg, garlic, onion, paprika, parsley, salt, and pepper in a bowl. Form into 12-15 meatballs.
  3. Heat oil in a large skillet over medium-high heat. Sear meatballs for 5-6 minutes until browned on all sides. Remove from pan and set aside.
  4. In the same skillet, deglaze with bourbon, scraping up browned bits. Add maple syrup, vinegar, and soy sauce. Simmer for 2 minutes.
  5. Stir in the cornstarch slurry to thicken the sauce slightly. Return meatballs to the pan, tossing to coat.
  6. Cover and simmer on low for 5-8 minutes until meatballs are fully cooked.
  7. Mash the cooked sweet potatoes with butter, cream, cinnamon, and nutmeg until smooth. Season with salt.
  8. Serve meatballs over a bed of mash, drizzled generously with the remaining pan sauce. Garnish with parsley.

Notes

For a non-alcoholic version, substitute bourbon with apple juice or beef broth.