Pork Meatballs with Sweet Potato Mash and Bourbon-Maple Sauce
A comforting and sophisticated dish featuring juicy pork meatballs served with creamy sweet potato mash and a tangy-sweet bourbon-maple sauce.
Ingredients
For the Meatballs
- 1 pound ground pork The star of the show, providing richness.
- 1/2 cup breadcrumbs Helps bind the meatballs; can substitute with crushed crackers or oats.
- 1/4 cup Parmesan cheese, grated Adds a savory kick; can substitute with Pecorino Romano or nutritional yeast.
- 1 egg A classic binding ingredient; can substitute with flaxseed meal mixed with water.
- 2 cloves garlic, minced Adds flavor; adjust according to taste.
- 1 tablespoon fresh parsley, chopped Adds color and flavor; can substitute with basil or thyme.
- to taste salt and pepper Seasoning to enhance flavor.
For the Sweet Potato Mash
- 2 large sweet potatoes, peeled and cubed Provides fiber and sweetness.
- 1/4 cup milk Helps achieve creamy texture; can use dairy-free milk.
- 3 tablespoons butter Adds richness; can substitute with olive oil.
For the Bourbon-Maple Sauce
- 1/4 cup bourbon Adds depth to the sauce; can substitute with whiskey or vinegar.
- 1/4 cup maple syrup Adds sweetness and depth.
- 1 tablespoon Dijon mustard Adds tanginess; can substitute with any mustard.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, and a generous pinch of salt and pepper. Mix using your hands until well combined.
- Roll the mixture into meatballs about 1 to 1.5 inches in diameter and place them on a baking sheet lined with parchment paper.
Cooking Meatballs
- Bake the meatballs in the preheated oven for 20-25 minutes until browned and cooked through.
Preparing Sweet Potato Mash
- While the meatballs are baking, place the peeled and cubed sweet potatoes in a pot of salted water. Boil until tender, about 15 minutes.
- Once drained, return the sweet potatoes to the pot. Add in milk and butter, and mash until smooth. Season with salt and pepper to taste.
Making Bourbon-Maple Sauce
- In a saucepan, combine bourbon, maple syrup, and Dijon mustard. Let it simmer gently until thickened, about 5 minutes.
Assembly
- Serve meatballs over the creamy sweet potato mash and drizzle with bourbon-maple sauce.
Notes
Serve family-style with a sprinkle of fresh parsley on top. Pair with a salad or greens for contrast. Leftovers can be stored in an airtight container for 3-4 days in the fridge or can be frozen for up to 3 months.