If you’re looking for a cozy meal that gets everyone at the table smiling, these Pork Meatballs Sweet Potato are the answer. Rich, flavorful pork meatballs coated in a delicious bourbon maple sauce paired with creamy sweet potato mash create a warm and inviting dish that’s perfect for any night of the week. The combination of savory and sweet is a comfort meal dream, and the best part? It’s all made in one skillet!

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 can still remember the first time I whipped up these meatballs. The aroma of garlic and spices wafted through the kitchen, and the anticipation of that first bite made me giddy. It’s a dish that’s sure to impress friends and family while being simple enough for a weeknight dinner. And let’s not forget about the sweet potato mash—it’s like a hug for your belly, making each bite even more satisfying. So grab your apron, and let’s cook up something wonderful together!

Why You’ll Love This Recipe

Simple & Quick: This meal can be on the table in under 90 minutes, making it perfect for a busy weeknight.
Irresistible Flavor: The pork meatballs are juicy, while the sweet potato mash adds a creamy, sweet counterpart.
Eye-Catching Appeal: The vibrant colors from the sweet potatoes and the glossy bourbon maple sauce make this dish a visual delight.
Flexible Serving: Serve it for dinner, or portion it out for meal prep to enjoy throughout the week.
Diet-Friendly Options: Easily swap pork for ground turkey or chicken for lighter variations.

Ingredients You’ll Need

1 cup breadcrumbs: This helps bind the meatballs and keeps them moist. Use fresh breadcrumbs for the best texture, or swap with panko for a crunchier bite.
1 medium onion, grated: Adds moisture and flavor to the meatballs. If you prefer a milder taste, sauté before mixing in.
2 cloves garlic, minced: Essential for that aromatic kick. Fresh garlic is best, but jarred minced garlic works in a pinch.
1 teaspoon smoked paprika: This lends a rich, smoky flavor. You can use regular paprika, but it won’t have the same depth.
1 teaspoon dried sage: A comforting herb that complements pork wonderfully. If you’re out of sage, try thyme instead.
1 large egg: Acts as a binder to hold the meatballs together. If you need an egg substitute, use ¼ cup of unsweetened applesauce.
2 tablespoons Worcestershire sauce: Introduces a savory punch. If you need a gluten-free option, look for a gluten-free Worcestershire sauce.
1 teaspoon salt: Enhances all the flavors in the dish.
½ teaspoon pepper: Adds a touch of heat. Freshly cracked is always preferable for its robust flavor.
2 tablespoons olive oil: For browning the meatballs. Feel free to use any neutral oil you have on hand.
2 large sweet potatoes, peeled and cubed: The star of the mash, providing natural sweetness and fiber. You can substitute with regular potatoes or even cauliflower for a low-carb version.
¼ cup butter: This adds creaminess and richness to the sweet potatoes. Use unsalted for better control over the overall salt level.
¼ cup heavy cream: To make the mash velvety. You can use half-and-half for a lighter option, or a dairy-free alternative like coconut cream.
½ teaspoon cinnamon: It gives the sweet potato mash a lovely warmth. A touch of allspice could be used for a different flavor.
¼ teaspoon nutmeg: This enhances the sweetness in the potatoes. Freshly grated nutmeg makes a big difference in flavor.
¼ cup bourbon: Adds depth and a hint of sweetness to the sauce. If you prefer not to use alcohol, apple cider or extra chicken stock works as replacements.
¼ cup maple syrup: Sweetens the sauce while elevating it to something special. Use pure maple syrup for the best flavor.
2 tablespoons Dijon mustard: It adds a savory pungency to the sauce. Substitute with yellow mustard if that’s what you have on hand.
1 cup chicken stock: Necessary for deglazing and creating a rich sauce. Low-sodium stock allows you to control the saltiness.

How to Make Pork Meatballs Sweet Potato

Mix Ingredients: In a large bowl, combine 1 pound of ground pork, 1 cup breadcrumbs, 1 medium grated onion, 2 cloves minced garlic, 1 teaspoon smoked paprika, 1 teaspoon dried sage, 1 large egg, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, and ½ teaspoon pepper. Gently mix until just combined; overmixing can lead to dense meatballs. Form the mixture into 16 golf-ball-sized meatballs.

Brown Meatballs: Heat 2 tablespoons olive oil in a large skillet over medium-high heat and add the meatballs. Cook for about 6 minutes, turning occasionally until they are browned on all sides. This step ensures a nice caramelized crust, adding depth of flavor, then transfer the meatballs to a plate and set aside.

Cook Sweet Potatoes: Place 2 large peeled and cubed sweet potatoes in a pot, cover them with salted water, and bring to a boil. Reduce the heat and simmer for 12-15 minutes until fork-tender. Drain the sweet potatoes and set aside while you finish the sauce.

Deglaze & Simmer: Return the skillet to medium heat and deglaze with ¼ cup bourbon, scraping up any browned bits with a spatula – that’s flavor! Add ¼ cup maple syrup, 2 tablespoons Dijon mustard, and 1 cup chicken stock. Let it shimmer and reduce slightly. Now, return the meatballs to the skillet, cover, and cook for 8-10 minutes until the meatballs reach an internal temperature of 160°F and are cooked through.

Mash Sweet Potatoes: In a separate bowl, mash the cooked sweet potatoes with ¼ cup butter, ¼ cup heavy cream, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg until smooth and creamy. Keeping it warm ensures it’s cozy when serving, so don’t let it cool off too much!

Whisk Sauce: Once the meatballs are ready, remove them from the skillet. Off the heat, whisk in some cold butter until the bourbon-maple sauce becomes velvety and glossy. Season with salt and pepper to taste.

Now, you’ll want to serve your delightful meatballs with the sweet potato mash and that luscious sauce drizzled over the top. Each plate is a symphony of comforting flavors!

Storing & Reheating

Store leftover pork meatballs and sweet potato mash in an airtight container at room temperature for up to 2 hours, or in the fridge for 3-4 days. For freezing, place them in a freezer-safe container for up to 3 months. Reheat in the microwave for about 2-3 minutes, or until warmed through. Just keep in mind the texture may shift slightly; a splash of cream can refresh the mash beautifully.

Chef’s Helpful Tips

Avoid overmixing the meatball mixture; overdoing it can toughen them.
Ensure all your ingredients are at room temperature for the best mixing results.
Set a timer while mashing sweet potatoes; you want them creamy but not overworked.
For added richness, consider throwing in some grated cheese into the sweet potato mash.
Make the meatballs ahead of time and bake them in the oven at 400°F for about 20-25 minutes, then toss them in your sauce.

There’s nothing quite like the comfort of a home-cooked meal. These pork meatballs with sweet potatoes bring together flavor and coziness in every bite. Experiment with the spices, or add an extra drizzle of maple syrup to the mash or meatballs for more sweetness. Cooking should be joyful and flexible, so have fun with it!

Recipe FAQs

Can I use ground turkey instead of pork?

Absolutely! Ground turkey will give you a leaner option while still tasting great. Just be sure to monitor the cooking time slightly, as turkey may require a bit longer to cook through.

What if I don’t have bourbon?

No worries! You can substitute bourbon with apple cider or additional chicken stock for a different flavor profile. Just keep the sweetness in mind, and if needed, adjust the maple syrup to taste.

Can I prepare this dish ahead of time?

Yes! You can prepare the meatballs and mash a day ahead. Just store them separately in the fridge, and when you’re ready to eat, warm them up together in the skillet along with the sauce.

How can I make the sweet potato mash dairy-free?

To make it dairy-free, substitute butter with vegan butter and use almond or coconut milk instead of heavy cream. They’ll still taste rich and creamy without the dairy!

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Pork Meatballs Sweet Potato

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Pork Meatballs Sweet Potato dish combines irresistible flavors with simple ingredients. Perfect for a quick dinner, it’s a delightful comfort food that everyone will enjoy!

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Gently mix until just combined, then form into 16 golf ball-sized meatballs.
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 to a plate and set aside.
Place 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.
Return the skillet to medium heat and deglaze with bourbon, scraping up browned bits. Add maple syrup, Dijon mustard, and chicken stock, then simmer. Return the meatballs to the skillet, cover, and cook for 8-10 minutes until they reach an internal temperature of 160°F.
In a separate bowl, mash cooked sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm while finishing the sauce.
Remove meatballs from the skillet. Off heat, whisk cold butter into the bourbon-maple sauce until velvety and glossy. Season with salt and pepper. Serve meatballs with sweet potato mash and sauce.

Notes

You can adjust the seasonings according to your personal taste preference.
Serve with a side salad for a complete meal.
Feel free to store leftovers in an airtight container in the fridge for up to three days.