The inspiration for these meatballs came from a weekend experiment with leftover sweet potatoes and a bottle of bourbon my neighbor brought back from Kentucky. I wanted something that felt special but didn’t require me to hover over the stove all evening.
Table of Contents
Ingredients for Pork Meatballs with Sweet Potato Mash
Before starting, I gather all ingredients and prep the sweet potatoes first since they take the longest. For the pork, I’ve found that ground pork with some fat content (around 15-20%) keeps the meatballs juicy rather than dry and crumbly.
For the Pork Meatballs:
- 1 lb ground pork (80/20 blend works best)
- ½ cup panko breadcrumbs (panko keeps them lighter than regular breadcrumbs)
- ¼ cup grated onion
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried sage (crush it between your fingers first to release the oils)
- 1 large egg, lightly beaten
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable oil (for browning)
For the Sweet Potato Mash:
- 2 large sweet potatoes (about 1.5 lbs total, peeled and cut into 1-inch cubes)
- 3 tbsp unsalted butter
- ¼ cup heavy cream (whole milk works if you want it lighter)
- ¼ tsp cinnamon
- Pinch of nutmeg
- Salt to taste
For the Bourbon-Maple Sauce:
- ¼ cup bourbon (or substitute apple cider for alcohol-free version)
- ¼ cup pure maple syrup (not pancake syrup)
- 1 tbsp Dijon mustard
- ½ cup chicken stock
- 2 tbsp cold unsalted butter, cut into pieces
- Salt and black pepper to taste
Step-by-Step Instructions
I always start with the sweet potatoes since they need the most time. This way everything finishes at once without anything sitting around getting cold.
Step 1: Bring a large pot of salted water to a rolling boil. Add the cubed sweet potatoes and cook for 12-15 minutes until completely tender when pierced with a fork. Drain thoroughly in a colander and return to the pot.
Step 2: While potatoes cook, combine ground pork, panko, grated onion, garlic, smoked paprika, sage, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl. Mix gently with your hands just until everything comes together. Overmixing makes tough, dense meatballs, so stop as soon as it’s combined.
Step 3: Shape mixture into 12 meatballs (about 1.5 oz each, roughly golf-ball sized). Wetting your hands slightly prevents sticking. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Once shimmering, add meatballs without crowding. Brown all sides for 6-8 minutes total, turning every 2 minutes. They won’t be cooked through yet. Transfer to a plate.
Step 4: Add 3 tablespoons butter, heavy cream, cinnamon, and nutmeg to the drained sweet potatoes. Mash until smooth and creamy (a few small lumps are fine). Season with salt. Cover and keep warm off the heat.
Step 5: Using the same skillet with the meatball drippings (don’t wipe it out), carefully pour in bourbon and maple syrup. The pan will sizzle and steam. Scrape up all the browned bits stuck to the bottom with a wooden spoon. Stir in Dijon mustard and chicken stock. Bring to a simmer.
Step 6: Return meatballs to the skillet along with any accumulated juices. Reduce heat to medium-low and simmer for 8-10 minutes, turning meatballs occasionally, until they reach 160°F internally and the sauce reduces by about one-third. Remove skillet from heat completely. Add cold butter pieces and whisk constantly until butter melts into the sauce, creating a glossy finish. Season with salt and pepper.
Step 7: Divide sweet potato mash among four plates or shallow bowls. Top with 3 meatballs per serving and spoon bourbon-maple sauce generously over everything.
Perfect Side Dishes for This Meal
The richness of these meatballs pairs beautifully with fresh, crisp vegetables that add texture and brightness.
Roasted Green Beans: Simple roasted green beans with garlic bring a crispy, savory contrast to the creamy mash. The slight char balances the sweetness perfectly.
Sautéed Spinach: Wilted spinach with garlic adds nutritional value without competing with the main flavors. It’s my go-to when I want something quick that everyone will actually eat.
Arugula Salad: A peppery arugula salad with lemon vinaigrette cuts through the richness and cleanses your palate between bites. The citrus notes complement maple beautifully.
Garlic Bread Rolls: Warm, buttery garlic bread is perfect for soaking up every drop of that bourbon-maple sauce. You’ll want something to mop up your plate.
Autumn Wild Rice Soup: For a heartier meal, serve a small cup of this soup as a starter before the meatballs.
Storing Your Meatballs and Reheating Tips
Store leftover meatballs with sauce in an airtight container in the refrigerator for up to 3 days. Keep the sweet potato mash separate to maintain the best texture for both.
Reheat meatballs and sauce in a covered skillet over medium-low heat with a splash of chicken stock if the sauce has thickened too much. Warm for 8-10 minutes, turning meatballs occasionally. For the mash, microwave in 30-second intervals, stirring between each, or reheat on the stovetop with a splash of cream.
These meatballs freeze beautifully for up to 3 months. Freeze meatballs and sauce together in a freezer-safe container. Thaw overnight in the refrigerator before reheating. Make the sweet potato mash fresh when ready to serve, though you can prep it up to 2 days ahead.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes. Form raw meatballs up to 24 hours ahead, cover tightly, and refrigerate. You can also fully cook them, refrigerate for up to 3 days, then reheat in the sauce when ready to serve.
What if I don’t want to use bourbon?
Replace bourbon with apple cider or additional chicken stock plus 1 teaspoon apple cider vinegar for depth. The alcohol cooks off during simmering, but these substitutes create a family-friendly version with similar flavor complexity.
How do I know when meatballs are fully cooked?
Use an instant-read thermometer inserted into the center of the largest meatball. It should read 160°F for ground pork. Without a thermometer, cut one open to verify it’s no longer pink and juices run clear.
Pork Meatballs with Sweet Potato Mash and Bourbon-Maple Sauce
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the cubed sweet potatoes and cook for 12-15 minutes until completely tender when pierced with a fork. Drain thoroughly and return to the pot.
- While potatoes cook, combine ground pork, panko, grated onion, garlic, smoked paprika, sage, egg, Worcestershire sauce, salt, and pepper in a large mixing bowl. Mix gently with your hands just until combined. Do not overmix.
- Shape mixture into 12 meatballs, about 1.5 oz each. Wet your hands slightly to prevent sticking. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add meatballs and brown all sides for 6-8 minutes total, turning every 2 minutes. Transfer to a plate.
- Add 3 tablespoons butter, heavy cream, cinnamon, and nutmeg to the drained sweet potatoes. Mash until smooth and creamy. Season with salt to taste. Cover and keep warm.
- In the same skillet with meatball drippings, carefully pour in bourbon and maple syrup. Scrape up all browned bits from the bottom. Stir in Dijon mustard and chicken stock. Bring to a simmer.
- Return meatballs to skillet with any juices. Reduce heat to medium-low and simmer for 8-10 minutes, turning occasionally, until meatballs reach 160°F internally and sauce reduces by one-third.
- Remove skillet from heat. Add cold butter pieces and whisk constantly until butter melts into sauce, creating a glossy finish. Season with salt and pepper.
- Divide sweet potato mash among four plates. Top each with 3 meatballs and spoon bourbon-maple sauce over everything. Serve immediately.
