Description
A comforting dish featuring juicy pork meatballs paired with creamy sweet potato mash and drizzled with a flavorful bourbon-maple sauce.
Ingredients
- 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
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
Instructions
- In a large bowl, combine the ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper until just combined.
- Form the mixture into 16 golf-ball-sized meatballs.
- Heat olive oil in a skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 6 minutes. Remove from skillet and set aside.
- In a pot, cover sweet potatoes with salted water, bring to boil, and simmer for 12-15 minutes until fork-tender. Drain and set aside.
- Deglaze the skillet with bourbon, scraping up browned bits. Add maple syrup, Dijon mustard, and chicken stock. Bring to a simmer and return meatballs to the skillet. Cover and cook for 8-10 minutes until meatballs are fully cooked.
- In a separate bowl, mash the sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy.
- Remove meatballs from skillet, whisk in cold butter into sauce until velvety. Season sauce with salt and pepper to taste.
- Serve meatballs over sweet potato mash and drizzle with bourbon-maple sauce.
Notes
For best results, mix meatball ingredients just until combined to avoid tough meatballs. Keep sweet potato mash warm while finishing the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American