The idea for Pork Meatballs With Sweet Potato Mash came together on a cold Sunday at my sister-in-law’s cabin near Lake Geneva. We were up for the weekend with extended family kids still in pajamas, snow piling up against the windows, and someone always hovering near the fireplace.
Everyone was hungry but not quite ready for a full roast. So we turned the kitchen into a team effort. Lucas peeled sweet potatoes at the table while Grandma grated onion into a big mixing bowl, eyes watering as she insisted on doing it “the old way.”
The pork meatballs came together with smoky paprika and a little sage, rolled tight and sizzling in the cast iron pan. Meanwhile, bourbon and maple slowly simmered in the same pan for a glossy glaze, filling the kitchen with the smell of something deeply cozy. The mash was buttery and warm with cinnamon and nutmeg sweet, creamy, and ready to catch every drop of sauce.
Everyone built their plates slightly differently some piling meatballs over the mash, others spooning sauce on the side but every plate came back clean. We didn’t plan a fancy dinner that day.
It just turned into one, with everyone circling back for seconds. Pork Meatballs With Sweet Potato Mash has that kind of presence bold, warm, and perfect when you’re feeding people you care about.
Short Description
Pork Meatballs With Sweet Potato Mash is a hearty, flavorful main course featuring tender pork meatballs in a rich bourbon-maple sauce, served over creamy, spiced sweet potato mash.
Key Ingredients
- 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
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and cubed
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup bourbon
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
Tools Needed
- Large mixing bowl
- Cast iron or heavy skillet
- Medium saucepan
- Potato masher or hand mixer
- Whisk
- Measuring cups and spoons
- Wooden spoon or spatula
Cooking Instructions
Step 1: Make the Meatball Mixture
In a large bowl, combine ground pork, breadcrumbs, grated onion, garlic, paprika, sage, egg, Worcestershire, salt, and pepper. Mix gently until just combined. Form into 16 golf-ball-sized meatballs.
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium-high heat. Add meatballs and cook for about 6 minutes, turning occasionally, until browned on all sides. Transfer to a plate.
Step 3: Cook the Sweet Potatoes
Place 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.
Step 4: Simmer the Sauce
Return the skillet to medium heat. Deglaze with bourbon, scraping up browned bits. Stir in maple syrup, Dijon, and chicken stock. Simmer, then return meatballs to the pan. Cover and cook for 8–10 minutes, or until meatballs reach 160°F.
Step 5: Make the Mash
Mash sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and a pinch of salt until smooth and creamy. Keep warm.
Step 6: Finish the Sauce
Remove meatballs and set aside. Off heat, whisk cold butter into the sauce until glossy. Season with salt and pepper.
Why You’ll Love This Recipe
Bold, savory-sweet flavor combo
Balanced with rich mash and spiced notes
Crowd-pleasing and comforting
Nutrient-dense sweet potatoes add fiber and vitamins
Easy to make ahead for dinner parties or weeknights
Mistakes to Avoid & Solutions
Overmixing the meatball mixture
Can make them tough and dry.
Solution: Mix gently just until combined—don’t compress the meat.
Skipping the browning step
Misses flavor and texture.
Solution: Brown meatballs well before simmering to build flavor.
Boiling sweet potatoes too long
They become waterlogged.
Solution: Simmer just until fork-tender and drain immediately.
Sauce breaking or separating
Can happen if butter is added too fast.
Solution: Whisk cold butter into a slightly cooled pan off the heat.
Burning the bourbon
Turns bitter quickly.
Solution: Deglaze on medium heat and stir constantly while reducing.
Serving and Pairing Suggestions
Serve meatballs on top of a generous scoop of sweet potato mash
Pair with sautéed green beans or roasted Brussels sprouts
Add a crisp apple slaw for contrast
Serve plated or buffet-style with extra sauce on the side
Pairs well with dry white wine or bourbon-spiked cider
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge for up to 3 days
Reheat meatballs and mash separately for best texture
Warm meatballs in a skillet with a splash of stock or in the microwave
Reheat mash gently over low heat with a bit of cream or butter
Freeze meatballs and sauce separately for up to 2 months
FAQs
1. Can I make Pork Meatballs With Sweet Potato Mash ahead of time?
Yes, both the meatballs and mash reheat beautifully. Prepare up to 2 days ahead.
2. What can I use instead of bourbon?
Apple juice or low-sodium broth works as a non-alcoholic substitute.
3. Can I bake the meatballs instead of pan-frying?
Yes, bake at 400°F for 15–18 minutes until golden and cooked through.
4. Can I swap the pork for another meat?
Ground turkey or chicken also work well—just adjust seasoning as needed.
5. How do I make this dish dairy-free?
Use plant-based butter and cream in the mash and skip butter in the sauce.
Tips & Tricks
Chill meatballs for 10 minutes before browning to help them hold shape
Use a cookie scoop for evenly sized meatballs
Grate onion finely for more moisture and flavor in the mix
For extra depth, stir a splash of balsamic vinegar into the sauce
Use a hand mixer for ultra-smooth sweet potato mash
Recipe Variations
Spicy Chipotle Meatballs
Add 1 minced chipotle pepper in adobo to the meatball mix. Swap maple syrup in the sauce for 1 tablespoon brown sugar and a pinch of chili flakes.
Herbed Chicken Version
Use ground chicken, swap sage for thyme, and add lemon zest. Pair with garlic mashed cauliflower instead of sweet potatoes.
Apple-Cider Glazed Pork
Replace bourbon with apple cider, and add ½ grated apple to the meatball mixture for a hint of sweetness.
Sweet Potato-Parsnip Mash
Replace one sweet potato with peeled parsnip for an earthier mash.
Asian-Inspired Twist
Use ground pork with ginger, garlic, and scallions. Replace the sauce with soy sauce, rice vinegar, and honey reduction. Serve over mashed sesame sweet potatoes.
Final Thoughts
Pork Meatballs With Sweet Potato Mash was never meant to be fancy it just happened to feel special once the bourbon met the maple and the sauce began to shine. That balance of deep, caramelized flavor over soft, spiced mash hits all the right notes when the weather cools and appetites grow. It’s the kind of meal that feels grounded, even with a touch of elegance.
There’s something about watching a dish like this come together everyone pitching in, the kitchen humming with movement that shows food is more than a recipe. It’s presence. This one brought a full table of people into one warm, shared pause. Pork Meatballs With Sweet Potato Mash may not look complicated, but every bite carries the heart of the moment.
Pork Meatballs With Sweet Potato Mash
Ingredients
- 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
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 large sweet potatoes peeled and cubed
- ¼ cup butter
- ¼ cup heavy cream
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup bourbon
- ¼ cup maple syrup
- 2 tablespoons Dijon mustard
- 1 cup chicken stock
Instructions
- Mix pork, breadcrumbs, onion, garlic, paprika, sage, egg, Worcestershire, salt, and pepper. Form into 16 meatballs.
- Brown meatballs in olive oil over medium-high heat for 6 minutes, turning to brown all sides. Set aside.
- Boil sweet potatoes in salted water for 12–15 minutes until tender. Drain and set aside.
- Deglaze skillet with bourbon, add maple syrup, Dijon, and stock. Simmer, return meatballs, cover and cook 8–10 minutes until fully cooked.
- Mash sweet potatoes with butter, cream, cinnamon, nutmeg, and salt until smooth.
- Remove meatballs. Off heat, whisk cold butter into sauce until glossy. Season to taste.
