Pork Meatballs Sweet Potato is the epitome of comfort food, combining savory and sweet elements into a harmony of flavors that’s bound to warm your soul. These juicy pork meatballs, paired with creamy sweet potato mash, create a satisfying dish that’s perfect for busy weeknights or cozy family gatherings. Picture a rich, bourbon-maple sauce draping those tender meatballs, the warm sweetness of sweet potatoes balancing the savory notes perfectly. It’s the kind of meal that leaves you feeling both full and fulfilled.

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 still remember the first time I made this recipe. It was a chilly evening, and I craved something hearty yet comforting. After rummaging through my pantry, I stumbled upon some ground pork and sweet potatoes, and inspiration struck. The result was a delightful meal my family couldn’t stop raving about. Since then, Pork Meatballs Sweet Potato has become a family favorite—not only because it’s easy to pull together but also because it tastes like a warm hug on a plate. Trust me, you’ll want to give this a try!

Why You’ll Love This Recipe

Simple & Quick: Preparation takes about 20 minutes, plus another 50 minutes for cooking, making it a manageable choice for busy weeknights.
Irresistible Flavor: The combination of smoky paprika, sweet maple syrup, and the hearty pork creates a mouthwatering blend that pairs perfectly with creamy sweet potatoes.
Eye-Catching Appeal: The vibrant orange sweet potatoes and browned meatballs make for a stunning plate that’s as delightful to look at as it is to eat.
Flexible Serving: Perfect for dinner with friends, a family meal, or meal prep for lunches throughout the week.
Diet-Friendly Options: You can easily modify this dish to fit gluten-free diets by swapping out breadcrumbs or using alternative sweeteners in the sauce.

Ingredients You’ll Need

1 cup breadcrumbs: Acts as a binder for the meatballs, helping them hold their shape while completing the dish. You can use gluten-free breadcrumbs for a gluten-free option.
1 medium onion, grated: Provides moisture and flavor. A yellow onion is preferred for a balanced sweetness that complements the meat.
2 cloves garlic, minced: Adds aromatic depth. Fresh garlic will give a more robust flavor than pre-minced varieties.
1 teaspoon smoked paprika: Infuses a subtle smokiness that enhances the savory profile of the meatballs.
1 teaspoon dried sage: Offers a woodsy flavor, tying the meatballs together beautifully with the sweet potatoes.
1 large egg: Binds the mixture, ensuring your meatballs stay together well.
2 tablespoons Worcestershire sauce: Adds complexity and umami to the meat mixture.
1 teaspoon salt: Enhances overall flavor; adjust based on personal preference.
1/2 teaspoon pepper: Adds a bit of heat—feel free to adjust based on your spice tolerance.
2 tablespoons olive oil: For frying the meatballs, creating a beautiful golden crust.
2 large sweet potatoes, peeled and cubed: The star of the side dish! Their natural sweetness shines through in the creamy mash.
1/4 cup butter: Adds richness to the sweet potato mash, making it decadent.
1/4 cup heavy cream: Creates a smooth, creamy texture in the mash.
1/2 teaspoon cinnamon: Adds warmth and a hint of sweetness, enhancing the natural flavors of the sweet potatoes.
1/4 teaspoon nutmeg: Complements the cinnamon, rounding out the flavors beautifully.
1/4 cup bourbon: Elevates the sauce with depth; if you prefer not to use alcohol, a splash of apple cider vinegar or broth can serve as substitutes.
1/4 cup maple syrup: Brings sweetness to balance the savory elements of the dish.
2 tablespoons Dijon mustard: A tangy kick that brightens the sauce and complements the meatballs.
1 cup chicken stock: Helps create a luscious sauce for the meatballs; low-sodium is a good choice for better control of salt content.

How to Make Pork Meatballs Sweet Potato

Combine Ingredients: In a large bowl, combine 1 pound of ground pork, 1 cup breadcrumbs, 1 medium grated onion, 2 minced cloves of garlic, 1 teaspoon smoked paprika, 1 teaspoon dried sage, 1 large egg, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Gently mix until just combined—over-mixing can lead to tough meatballs. Once everything is mixed well, form the mixture into 16 golf ball-sized meatballs.

Cook Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides, which should take about 6 minutes. Once browned, transfer them to a plate and set aside; allow the skillet to cool slightly for the next step.

Prepare Sweet Potatoes: Place 2 peeled and cubed large sweet potatoes in a pot, cover with salted water, and bring it to a boil. Allow them to simmer for about 12-15 minutes or until they are fork-tender. Once cooked, drain and set aside—your kitchen will smell incredible!

Deglaze and Simmer: Return the skillet to medium heat and pour in 1/4 cup bourbon to deglaze, scraping up the fantastic brown bits from the bottom. Stir in 1/4 cup maple syrup, 2 tablespoons Dijon mustard, and 1 cup chicken stock. Let this simmer for a few moments to meld those flavors—your mouth will start watering at this stage.

Cook Meatballs in Sauce: Add the browned meatballs back to the skillet, cover with a lid, and cook for another 8-10 minutes, ensuring they reach an internal temperature of 160°F. It’s essential to keep the pot covered to maintain moisture and ensure the meatballs stay tender.

Mash Sweet Potatoes: While the meatballs are simmering, return to the sweet potatoes. In a separate 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 of salt until the mixture is smooth and creamy. Keep this warm while you finish up the sauce.

Finish the Sauce: Once done, remove the meatballs from the skillet. Off the heat, whisk 2 tablespoons of cold butter into the bourbon-maple sauce until it achieves a velvety and glossy finish. Taste and adjust seasoning with salt and pepper, if necessary.

Serve: Plate the tender meatballs next to a generous scoop of sweet potato mash, drizzling that luscious sauce over the top—it’s pure comfort on a plate!

Storing & Reheating

Store any leftovers at room temperature for up to two hours. For longer storage, move them to an airtight container and refrigerate for up to 3 days. If freezing, portion the meatballs and sweet potatoes in freezer-safe bags for up to 3 months. When you’re ready to enjoy, reheating in the oven at 350°F or in the microwave for about 1-2 minutes will do the trick. Just remember that the sweet potato mash might slightly lose its initial creaminess after freezing, so a splash of milk can help refresh it!

Chef’s Helpful Tips

Avoid over-mixing the meatball mixture to keep them light and juicy.
If you have time, use room temperature eggs—this allows for a more even mixture.
If your sweet potatoes aren’t mashing well, try adding a little more butter or cream for smoother texture.
For extra flavor, consider adding fresh herbs like parsley or thyme to the meatball mixture!
If you want a bit of crunch, roast the meatballs in the oven instead of pan-frying them.
This recipe can easily be made ahead of time; just store the formed meatballs in the fridge and cook them when you’re ready.

There’s something exceptionally satisfying about a bowl of Pork Meatballs Sweet Potato, with its vibrant flavors and comforting texture. This meal is not only easy to prepare but also versatile—perfect for whatever occasion you have. Whether it’s a cozy dinner or a family feast, I encourage you to try your hand at this delightful dish. Adjust the flavors to suit your taste, and don’t hesitate to experiment! When it comes to cooking, there’s always room for creativity, so enjoy every moment in the kitchen!

Recipe FAQs

Can I make these meatballs in advance?

Absolutely! You can prepare the meatballs a day ahead of time and store them in the refrigerator. Just cook them the next day when you’re ready to serve. Alternatively, you can freeze formed raw meatballs and cook them directly from frozen; just adjust the cooking time accordingly.

What can I substitute for pork?

If you’d like to switch it up, ground turkey or chicken work great in this recipe. Just be aware that the flavor and texture may vary slightly, so adjust the seasoning accordingly.

How do I know when the meatballs are done?

The key indicator is an internal temperature of 160°F for pork. If you don’t have a thermometer, they should be browned on the outside and cooked through without any pink inside.

Can I use other vegetables for the mash?

Certainly! While sweet potatoes are fantastic, you can try mixing in regular potatoes, carrots, or even cauliflower for a different twist. Just adjust your seasonings to match those flavors!

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Pork Meatballs Sweet Potato

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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

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Description

This Pork Meatballs Sweet Potato dish features flavorful meatballs paired with creamy sweet potato mash. It’s a comforting meal that’s easy to prepare, ideal for a quick dinner or cozy gathering. Enjoy the delightful blend of spices with a hint of bourbon and maple syrup!

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

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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

Ensure meatballs are cooked to an internal temperature of 160°F for safety.
You can substitute chicken stock with vegetable stock for a different flavor profile.
Add additional herbs or spices to meatballs according to your taste.