Pork meatballs with sweet potato are the kind of cozy comfort meal that can brighten even the dreariest of days. With their savory depth, these succulent meatballs are seasoned beautifully with smoked paprika and sage, creating a remarkable combination that pairs perfectly with creamy, spiced sweet potato mash. It’s a dish that speaks to heartwarming home cooking, elevating ordinary ingredients into a show-stopping meal. You won’t simply be eating dinner; you’ll be savoring a moment.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pork Meatballs Sweet Potato
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pork Meatballs Sweet Potato

I first stumbled upon this recipe during a chilly autumn evening when cravings struck for something hearty yet comforting. The aroma that fills your kitchen while these pork meatballs are cooking is simply irresistible, hinting at the luscious bourbon maple sauce that adds a delightful finish. It’s incredibly easy to make, and it’s sure to impress friends or family alike. Serve it up, and watch as everyone’s eyes light up with joy—that’s the magic of this dish.

Why You’ll Love This Recipe

Simple & Quick: With just 20 minutes of prep and under an hour in total, this recipe makes weeknight dinners effortless.
Irresistible Flavor: The mixture of spices alongside the bourbon maple sauce creates a flavor explosion that lingers beautifully on the palate.
Eye-Catching Appeal: The vibrant color of the sweet potato mash alongside the golden-brown meatballs makes for an inviting plate.
Flexible Serving: Perfect for family dinners, meal prep, or even a laid-back gathering with friends!
Diet-Friendly Options: You can easily opt for gluten-free breadcrumbs and adjust the sauce for dietary preferences.

Ingredients You’ll Need

1 cup breadcrumbs: This serves as the binding agent for the meatballs, helping them hold their shape. You can use homemade or store-bought varieties for convenience.
1 medium onion, grated: Adds moisture and flavor; shallots can be a sweet alternative if you prefer.
2 cloves garlic, minced: Fresh garlic enhances the flavor profile; pre-minced options are convenient but fresh yields the best taste.
1 teaspoon smoked paprika: Introduces a deep, smoky flavor. If you prefer less smokiness, regular paprika can substitute.
1 teaspoon dried sage: Its earthy tone complements the pork nicely, but you can swap with dried thyme for a different twist.
1 large egg: Acts as a binder to hold everything together; if you’re avoiding eggs, a flaxseed mixture can be a good substitute.
2 tablespoons Worcestershire sauce: This umami-packed addition brings richness; try low-sodium versions to cut back on salt.
1 teaspoon salt: Essential for flavor enhancement; feel free to adjust based on dietary preferences.
1/2 teaspoon pepper: Adds warmth; black pepper is standard, but white pepper can provide a mild flavor.
2 tablespoons olive oil: Perfect for browning the meatballs; can be replaced with avocado oil for a different profile.
2 large sweet potatoes, peeled and cubed: The star of the side dish; look for firm ones for the best texture.
1/4 cup butter: Adds richness to the mashed sweet potatoes. You can replace it with olive oil or vegan butter if desired.
1/4 cup heavy cream: This makes the mash creamy; for a dairy-free alternative, coconut cream or cashew cream works well.
1/2 teaspoon cinnamon: Offers warmth and sweetness to the mash—nutmeg works similarly and can be mixed in.
1/4 teaspoon nutmeg: Just a pinch punches up the flavor—make sure it’s freshly grated for the best taste.
1/4 cup bourbon: Adds a deep, rich flavor to the sauce; if you prefer to skip the alcohol, apple cider vinegar can add tanginess.
1/4 cup maple syrup: This provides sweetness and balances the flavors beautifully; honey or agave syrup can serve as a substitute.
2 tablespoons Dijon mustard: A hint of tanginess, enhancing the sauce; yellow mustard can also work if that’s what you have on hand.
1 cup chicken stock: Keeps the dish moist and adds another layer of flavor; vegetable stock is a great alternative for a meat-free version.

How to Make Pork Meatballs Sweet Potato

Combine Ingredients: In a large bowl, mix together 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, and 1/2 teaspoon pepper. It’s best to combine everything gently until just mixed to preserve tenderness, before shaping them into 16 golf ball-sized meatballs.

Brown the Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the meatballs to the pan, giving them enough space to brown—this should take about 6 minutes as you turn them occasionally to achieve a golden-brown crust. Once they’re looking fabulous, transfer them to a plate and set aside; browning first adds incredible flavor.

Cook the Sweet Potatoes: Place 2 large peeled and cubed sweet potatoes into a pot, covering them generously with salted water. Bring to a boil and then let them simmer gently for 12-15 minutes, until they’re fork-tender. Drain them, and set aside while you work on the sauce.

Prepare the Sauce: Return the same skillet to medium heat; pour in 1/4 cup bourbon to deglaze, scraping up any delicious browned bits from the bottom of the pan. Then add in 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and 1 cup chicken stock. Stir it well and let it simmer; this will develop the sauce’s flavor. Now, return the meatballs to the skillet, cover, and let them cook for another 8-10 minutes until they reach an internal temperature of 160°F.

Mash the Sweet Potatoes: In a bowl, mash the drained sweet potatoes with 1/4 cup butter, 1/4 cup heavy cream, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch more salt until creamy and smooth—with your favorite potato masher or even a hand mixer will do. Keep them warm while you finish off the sauce.

Finish the Sauce: Once the meatballs are cooked, remove them from the skillet. Off heat, whisk in a couple tablespoons of very cold butter into the bourbon-maple sauce until it turns glossy and smooth. Adjust seasoning with salt and pepper if needed!

Serve: To plate, dish out the creamy sweet potato mash, top it generously with the meatballs, and drizzle over that luscious bourbon-maple sauce. Your meal is ready to be enjoyed!

Storing & Reheating

To store leftovers, let the pork meatballs and sweet potato mash cool down before placing them in an airtight container. At room temperature, they can sit for about 2 hours, but for best safety, keep them in the refrigerator for up to 3 days. If you wish to freeze them, ensure they are well-sealed, and they can be stored for a maximum of 3 months. When reheating, pop them in the microwave for 1-2 minutes or until heated through, or rewarm in a skillet over low heat. You may notice slight texture differences, but refreshing with a bit of extra butter or cream can bring back that delightful creaminess.

Chef’s Helpful Tips

When mixing meatball ingredients, don’t overwork the mixture to ensure they stay tender.
Use room temperature eggs for a smoother blend—this helps integrate them better into the ground pork.
If you’re short on time, consider microwaving the sweet potatoes to speed up cooking!
Keep an eye on the bourbon sauce; it can reduce quickly, and you’ll want it saucy, not dry.
Mixing in some chopped fresh herbs like parsley or chives can elevate both the meatballs and mash beautifully.
This dish turns out wonderfully as a make-ahead meal—simply prepare the meatballs and mash the day before and reheat before serving.

There’s something wonderfully comforting about combining savory pork meatballs with the sweetness of mashed sweet potatoes. This dish not only feeds the belly but warms the heart with every scoop. Don’t hesitate to mix things up a little; try adding your favorite herbs or spices to make it uniquely yours. Remember, the kitchen is all about exploring and enjoying the process. Let your taste buds guide you, and enjoy every delicious bite!

Recipe FAQs

Can I use ground turkey instead of pork?

Absolutely! Ground turkey is a great alternative and will make the dish leaner. Just be mindful that turkey can dry out more easily, so ensure you don’t overcook them.

How can I make this dish vegetarian?

For a vegetarian twist, substitute the pork meatballs with lentil or chickpea meatballs. The sweet potato mash can remain the same as it’s already plant-based!

Can I prepare this dish ahead of time?

Definitely! You can make the meatballs and sweet potato mash up to 2 days in advance. Just ensure they’re stored in the refrigerator, and reheat before serving.

What sides pair well with pork meatballs?

If you want to add more sides, consider a crisp salad, sautéed greens, or some roasted vegetables to complement the meal beautifully.

More Main Dishes Recipes

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Pork Meatballs Sweet Potato

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Author: Anna
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Skillet
Cuisine: American

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Description

Experience the delicious blend of tender pork meatballs and creamy sweet potato mash. This dish offers a quick and flavorful option for dinner, featuring rich bourbon-maple sauce that elevates the flavors, making it perfect for any occasion.

Ingredients

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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

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Instructions

In a large bowl, mix ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper until combined. Shape into 16 meatballs.
Heat olive oil in a skillet over medium-high heat. Cook the meatballs until browned on all sides, about 6 minutes, then transfer to a plate.
In a pot, add cubed sweet potatoes and cover with salted water. Bring to a boil and simmer for 12-15 minutes until fork-tender. Drain the potatoes and set aside.
Return the skillet to medium heat and deglaze with bourbon, scraping up the browned bits. Add maple syrup, Dijon mustard, and chicken stock. Simmer and return the meatballs to the skillet. Cook covered for 8-10 minutes until internal temperature reaches 160°F.
In a bowl, mash the sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth. Keep warm while preparing the sauce.
Remove the meatballs from the skillet. Whisk in cold butter into the bourbon-maple sauce off heat until glossy. Season with salt and pepper. Serve the meatballs over sweet potato mash with sauce.

Notes

For a gluten-free option, substitute breadcrumbs with gluten-free alternatives.
Adjust seasoning according to taste, especially with spices like cinnamon and nutmeg.