Potato Mash Recipe

Introduction

Pork meatballs paired with creamy spiced sweet potato mash create a comforting and flavorful meal perfect for any day of the week. The rich bourbon-maple sauce adds a touch of sweetness and depth, elevating this classic dish.

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

1. Step 1: In a large bowl, combine the ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Gently mix until just combined, then form the mixture into 16 golf-ball-sized meatballs.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer meatballs to a plate and set aside.
3. Step 3: While the meatballs cook, place the peeled and cubed sweet potatoes in a pot, cover with salted water, and bring to a boil. Simmer for 12-15 minutes until fork-tender. Drain and set aside.
4. Step 4: Return skillet to medium heat and deglaze with bourbon, scraping up browned bits. Add maple syrup, Dijon mustard, and chicken stock, then bring to a simmer. Return meatballs to the skillet, cover, and cook for 8-10 minutes until meatballs reach 160°F internal temperature.
5. Step 5: In a separate bowl, mash the cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm.
6. Step 6: Remove meatballs from skillet and place on a plate. Off heat, whisk cold butter into the bourbon-maple sauce until velvety and glossy. Season with salt and pepper to taste.

Tips & Variations

• For a milder flavor, substitute smoked paprika with sweet paprika or omit the bourbon to keep it kid-friendly.
• Add fresh herbs like parsley or thyme to the meatball mixture for extra aroma.
• Use panko breadcrumbs for a lighter texture in the meatballs.
• Swap sweet potatoes with regular potatoes and adjust spices to taste.
• If bourbon is not available, try apple cider or additional chicken stock with a splash of apple cider vinegar for acidity.

Storage

Store leftover meatballs and sweet potato mash separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or cream to refresh the sauce and mash if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs up to a day in advance. Store them uncooked in the refrigerator or partially cook and reheat in the sauce before serving.

What can I serve with pork meatballs if I don’t want sweet potatoes?

These meatballs pair well with mashed regular potatoes, creamy polenta, rice, or even buttered pasta for a comforting meal.

Potato Mash Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

These succulent pork meatballs are perfectly seasoned with smoked paprika, sage, and Worcestershire sauce, then pan-seared to a golden brown. Served with creamy spiced sweet potato mash and a rich bourbon-maple glaze, this comforting dish combines savory and sweet flavors for a hearty, satisfying meal.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoon 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
• Salt, to taste

Sauce

• 1/4 cup bourbon
• 1/4 cup maple syrup
• 2 tablespoon Dijon mustard
• 1 cup chicken stock
• 2 tablespoon cold butter
• Salt and pepper, to taste

Instructions

1. 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, being careful not to overwork the meat. Shape the mixture into 16 golf-ball-sized meatballs.
2. Brown the Meatballs: Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned evenly on all sides, about 6 minutes. Remove the meatballs from the skillet and set aside on a plate.
3. Cook Sweet Potatoes: Meanwhile, place the peeled and cubed sweet potatoes in a pot of salted water. Bring to a boil and simmer for 12 to 15 minutes until the potatoes are fork-tender. Drain and set aside.
4. Make the Sauce and Finish Cooking Meatballs: Return the skillet to medium heat. Pour in the bourbon to deglaze the pan, scraping up any browned bits from the bottom. Stir in maple syrup, Dijon mustard, and chicken stock, then bring to a simmer. Return the meatballs to the skillet, cover, and cook for 8 to 10 minutes until meatballs reach an internal temperature of 160°F.
5. Prepare Sweet Potato Mash: In a separate bowl, mash the cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm until ready to serve.
6. Finish the Sauce: Remove the meatballs to a plate. Off the heat, whisk cold butter into the skillet sauce until it becomes velvety and glossy. Season with salt and pepper to taste.
7. Serve: Plate the meatballs alongside a generous portion of sweet potato mash and drizzle with the bourbon-maple sauce.

Notes

• For best flavor, do not overmix the meatball ingredients to keep them tender.
• If you prefer, substitute pork with ground turkey or chicken for a leaner option.
• Bourbon can be omitted or replaced with apple cider for a non-alcoholic version.
• Keep the sweet potato mash warm by covering it tightly or gently reheating before serving.
• Use a meat thermometer to ensure meatballs are fully cooked to 160°F for food safety.

Keywords: pork meatballs, sweet potato mash, bourbon sauce, savory meatballs, comfort food