introduction
Savor Pork Meatballs with Sweet Potato Mash & Bourbon-Maple Sauce is a cozy, crowd-pleasing weeknight dinner that feels special without hours in the kitchen. This recipe pairs juicy pork meatballs with creamy sweet potato mash and a sticky, boozy-sweet pan sauce for an irresistible comfort-meal finish. If you’re curious about egg-free meatball options, check out this guide to meatballs without eggs for helpful swaps and techniques.
Why You’ll Love This Savor Pork Meatballs with Sweet Potato Mash & Bourbon-Maple Sauce:
- Deep, layered flavors from smoky paprika, sage, and a bourbon-maple glaze.
- Quick to make: about 40–50 minutes from start to finish.
- Family-friendly — the sweet mash balances the savory meatballs for picky eaters.
- Great for meal prep: meatballs reheat well and mash keeps creamy in the fridge.
- One-pan sauce keeps cleanup simple and makes a great leftover topper.
Ingredients Needed
Protein
- 1 lb ground pork
- 1/4 cup breadcrumbs
- 1 egg, beaten
Aromatics & Veg
- 1 small onion, finely grated
- 2-3 cloves garlic, minced
Spices & Seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sweet Potato Mash
- 2 pound sweet potatoes, peeled and cubed
- 2 tablespoon butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Bourbon-Maple Sauce
- 1/4 cup bourbon
- 1/4 cup maple syrup
- 2 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
Step-by-Step Instructions
- Boil the sweet potatoes in salted water until fork-tender, 15–20 minutes; drain and mash with butter, heavy cream, salt, and pepper. Keep warm.
- In a large bowl, gently mix ground pork, breadcrumbs, grated onion, garlic, smoked paprika, sage, salt, pepper, and beaten egg until just combined; shape into 16–20 meatballs (~1.5" each).
- Heat a skillet over medium-high with a splash of oil; brown the meatballs on all sides, about 6–8 minutes, then remove and set aside.
- Carefully add bourbon to the hot skillet and simmer 30 seconds to burn off alcohol. Whisk in maple syrup, soy sauce, Dijon, chicken broth, and tomato paste; bring to a boil.
- Reduce heat to low, return meatballs to the skillet, and simmer 10–12 minutes, turning occasionally, until cooked through and sauce thickens.
- Plate the sweet potato mash, top with pork meatballs, and spoon the bourbon-maple sauce over everything. Garnish with fresh sage or parsley if desired.
Serving Suggestions Savor Pork Meatballs with Sweet Potato Mash & Bourbon-Maple Sauce
- Serve with a simple green salad or roasted Brussels sprouts to add brightness.
- For a heartier plate, add steamed green beans or sautéed kale tossed with lemon.
- Want a seafood night twist? Pair lighter sides from a salmon and mashed potatoes pairing to borrow plating ideas and color contrasts.
- Leftovers make great sandwiches — pile meatballs and sauce on toasted rolls with arugula.
Tips for Success Savor Pork Meatballs with Sweet Potato Mash & Bourbon-Maple Sauce
- Don’t overmix the meat — gently combine ingredients so meatballs stay tender.
- Browning builds flavor: get a good crust on the meatballs before simmering.
- Simmer sauce gently — too high heat can scorch the maple sweetness.
- For even cooking, make meatballs uniform in size (use a small cookie scoop).
- Swap bourbon for apple cider for a kid-friendly, alcohol-free glaze.
- If you want a fun sweet-and-salty dessert idea after dinner, try chocolate-covered potato chips for an easy treat that echoes the mash’s sweetness.
variation (if any)
- Turkey or chicken: use ground turkey or chicken for a lighter meatball, and add an extra tablespoon of olive oil to keep them moist.
- Gluten-free: replace breadcrumbs with crushed gluten-free crackers or almond flour (start with 1/4 cup and adjust).
- Spicier glaze: stir in 1/2 teaspoon red pepper flakes or 1 teaspoon sriracha to the sauce for heat.
- Herb swap: use fresh thyme or rosemary instead of dried sage for a different aromatic profile.
FAQs
Q: Can I make these meatballs ahead of time?
A: Yes — make and cook the meatballs, cool, and store separately from the mash and sauce for up to 3 days. Reheat gently in sauce or oven.
Q: Can I freeze the meatballs or the whole dish?
A: Meatballs freeze well for up to 3 months. Freeze cooked meatballs on a tray, then transfer to a bag. Thaw overnight and warm in the sauce. The mash can be frozen but may need extra cream when reheating.
Q: What can I use instead of bourbon?
A: Use apple juice or apple cider for flavor without alcohol, or a splash of extra chicken broth with 1 teaspoon vinegar for acidity.
Q: How do I know when meatballs are done?
A: Pork meatballs should reach 160°F internal temperature. If you don’t have a thermometer, cut one open — no pink should remain.
Q: How to keep the sweet potato mash creamy?
A: Warm the cream before stirring into the mash and avoid overworking the potatoes to prevent gluey texture.
Savor Pork Meatballs with Sweet Potato Mash & Bourbon-Maple Sauce
Ingredients
Method
- Boil the sweet potatoes in salted water until fork-tender, 15–20 minutes; drain and mash with butter, heavy cream, salt, and pepper. Keep warm.
- In a large bowl, gently mix ground pork, breadcrumbs, grated onion, garlic, smoked paprika, sage, salt, pepper, and beaten egg until just combined; shape into 16–20 meatballs (~1.5" each).
- Heat a skillet over medium-high with a splash of oil; brown the meatballs on all sides, about 6–8 minutes, then remove and set aside.
- Carefully add bourbon to the hot skillet and simmer for 30 seconds to burn off alcohol. Whisk in maple syrup, soy sauce, Dijon, chicken broth, and tomato paste; bring to a boil.
- Reduce heat to low, return meatballs to the skillet, and simmer for 10–12 minutes, turning occasionally, until cooked through and sauce thickens.
- Plate the sweet potato mash, top with pork meatballs, and spoon the bourbon-maple sauce over everything. Garnish with fresh sage or parsley if desired.
