Pork Meatballs Sweet Potato Bake
Tender pork meatballs baked with creamy sweet potato mash and a rich bourbon maple sauce create a cozy, gluten-free dinner perfect for comforting meals.
Equipment
- 1 large bowl
- 1 large skillet
- 1 pot
- 1 mash bowl for sweet potato mash
Ingredients
- 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
Instructions
- In a large bowl, mix ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper until just combined, then form into 16 meatballs.
- Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides, about 6 minutes. Remove and set aside.
- Boil peeled and cubed sweet potatoes in salted water until fork-tender, about 12-15 minutes. Drain and set aside.
- Deglaze the skillet with bourbon, scraping up browned bits. Add maple syrup, Dijon mustard, and chicken stock, then simmer.
- Return meatballs to the skillet, cover, and cook for 8-10 minutes until internal temperature reaches 160°F.
- Mash sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm.
- Remove meatballs from skillet and off heat, whisk in cold butter into the sauce until glossy. Season with salt and pepper.
- Serve meatballs topped with the bourbon maple sauce alongside the creamy sweet potato mash.
Notes
- Check meatballs reach 160°F internal temperature for safety.
- Sweet potato mash can be made ahead and reheated.
- Use low-fat cream or milk for a lighter dish.