Ingredients
Meatballs
1 lb ground pork
¼ cup breadcrumbs
1 small onion, grated
3 cloves garlic, minced
½ tsp smoked paprika
¼ tsp dried sage
1 egg
Splash of Worcestershire sauce
Drizzle of olive oil
Sweet Potato Mash
Sweet potatoes, peeled and cubed (enough for your servings)
Butter
Heavy cream
Cinnamon, to taste
Nutmeg, to taste
Bourbon Maple Sauce
¼ cup bourbon
3 tsp maple syrup
~1 tsp Dijon mustard
¼ cup chicken stock
(Optional) Cornstarch slurry for thickening
Salt and pepper, to taste
Instructions
Mix the Meatballs
In a large bowl, combine the ground pork, breadcrumbs, grated onion, garlic, smoked paprika, sage, egg, Worcestershire sauce, and a drizzle of olive oil. Mix until well combined.
Shape & Brown
Roll into golf ball-sized portions. In a skillet over medium heat, brown the meatballs on all sides for about 6 minutes. Remove and set aside.
Cook the Sweet Potatoes
While the meatballs cook, boil the sweet potato cubes in salted water for about 15 minutes, until fork-tender. Drain and set aside.
Make the Sauce
Using the same skillet, return to medium heat. Pour in the bourbon to deglaze, scraping up browned bits. Stir in maple syrup, Dijon mustard, and chicken stock. Let it come to a gentle simmer.
Finish the Meatballs
Add the browned meatballs back to the skillet with the sauce. Cover and simmer 8–10 minutes, until cooked through (160°F / 71°C). If desired, thicken with a cornstarch slurry, though the sauce usually reduces nicely on its own.
Mash the Sweet Potatoes
Mash the cooked sweet potatoes with butter, a splash of heavy cream, and a pinch of cinnamon and nutmeg until smooth and creamy.
Serve
Spoon a generous portion of sweet potato mash onto each plate, top with meatballs, and drizzle with the bourbon maple glaze. Taste and adjust seasoning with salt and pepper.
Optional Side
Fresh green beans make a perfect pairing.