Ingredients
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 black pepper
2 tablespoons olive oil (for browning)
Sweet Potato Mash:
Sweet potatoes, peeled and cubed (about 2 large or 3 medium)
Salt (for boiling)
Butter, to taste
Bourbon Maple Sauce:
1/4 cup butter
2 tablespoons Dijon mustard
1 cup chicken stock
1/4 cup maple syrup
1/4 cup bourbon
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Optional Garnishes & Sides:
Fresh sage
Green beans
Instructions
Prepare the Meatballs
In a large bowl, combine the ground pork, breadcrumbs, grated onion, garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Mix until everything is evenly incorporated.
Shape the mixture into meatballs of your preferred size.
Heat olive oil in a large skillet over high heat. Add the meatballs and brown them on all sides, about 6 minutes total. Remove to a plate and set aside.
Make the Sweet Potato Mash
While the meatballs cook, place the peeled, cubed sweet potatoes in a pot and cover with salted water.
Bring to a boil and cook for about 15 minutes, or until easily pierced with a fork.
Drain, then mash with butter (and any additional seasoning you like). Set aside.
Prepare the Bourbon Maple Sauce
Using the same skillet you browned the meatballs in, melt the 1/4 cup of butter.
Whisk in the Dijon mustard, chicken stock, maple syrup, bourbon, nutmeg, and cinnamon.
Simmer, whisking occasionally, until the sauce thickens to your desired consistency.
Finish the Meatballs
Return the browned meatballs to the skillet.
Cook over medium heat until the meatballs are fully cooked and well coated in the sauce.
Serve
Spoon the sweet potato mash onto plates.
Top with the pork meatballs and plenty of bourbon maple sauce.
Garnish with fresh sage and serve with green beans if you’d like.