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Potato Mash Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/potato-mash-recipe/