One-Pan Pork Meatballs Dish

This one-pan pork meatballs recipe paired with roasted sweet potatoes is a perfect weeknight dinner that feels special without a fuss. The creamy sweet potato mash and bourbon maple sauce bring comforting warmth to the dish, making it an ideal choice when you want something hearty yet balanced.

I first tried this recipe on a chilly fall evening, and it quickly became a family favorite. The kids loved the sweet potatoes, and the bourbon maple sauce made the meatballs stand out without being overpowering.

Ingredients

• Ground pork: the base for juicy, tender meatballs buy fresh and avoid overly lean for better flavor
• Breadcrumbs: help bind the meatballs yet keep them tender use gluten-free if needed for diet
• Onion grated: adds moisture and subtle sweetness, fresh onions work best for flavor
• Garlic minced: essential for that savory depth, always choose firm bulbs without sprouts
• Smoked paprika: this provides a warm smokiness, look for good quality Spanish smoked paprika for best taste
• Dried sage: an earthy herb that complements pork beautifully measure carefully to avoid overwhelming
• Large egg: binds the ingredients and adds richness, use fresh and room temperature
• Worcestershire sauce: boosts umami and depth a little goes a long way here
• Salt and pepper: basic seasonings but crucial for bringing out all the flavors
• Olive oil: for browning the meatballs with a nice crust select extra virgin for best purity
• Sweet potatoes peeled and cubed: creamy and naturally sweet pick firm potatoes without blemishes
• Butter: adds richness to the mash and sauce unsalted is best for control over seasoning
• Heavy cream: makes the mash luxuriously smooth can be swapped for lighter cream if preferred
• Cinnamon and nutmeg: warm spices that bring out the sweetness in the potatoes without being sweet themselves
• Bourbon: used to deglaze the pan infuses the sauce with a subtle smoky depth quality matters but no need to splurge
• Maple syrup: natural sweetness that balances the bourbon use pure maple syrup for authentic flavor
• Dijon mustard: adds tang and complexity to the sauce
• Chicken stock: creates depth and moisture in the sauce homemade or low sodium store-bought works best

Step-by-Step Instructions

Sauté the Meatball Mixture:

In a large bowl combine ground pork breadcrumbs grated onion minced garlic smoked paprika dried sage egg Worcestershire sauce salt and pepper. Gently mix everything until just combined to keep the texture light. Form the mixture into 16 golf ball-sized meatballs making sure they are even for consistent cooking.

Brown the Meatballs:

Heat olive oil in a large skillet over medium-high heat. Add the meatballs carefully and cook them turning occasionally so all sides get a lovely golden brown crust. This should take about 6 minutes. Remove the meatballs and transfer to a plate keeping them warm.

Cook the Sweet Potatoes:

Place peeled and cubed sweet potatoes in a pot and cover them with salted water. Bring to a boil then reduce to a simmer for 12 to 15 minutes or until the potatoes are fork-tender but not falling apart. Drain well and set aside to mash later.

Create the Sauce and Finish Cooking Meatballs:

Return the skillet to medium heat and pour in the bourbon to deglaze the pan. Scrape the browned bits off the bottom as they add incredible flavor. Add maple syrup Dijon mustard and chicken stock then bring to a gentle simmer. Return the meatballs to the skillet cover loosely and cook for 8 to 10 minutes ensuring they reach an internal temperature of 160 degrees Fahrenheit.

Make the Sweet Potato Mash:

In a separate bowl mash the cooked sweet potatoes adding butter heavy cream cinnamon nutmeg and salt. Mix until creamy with no lumps. Keep warm until you are ready to plate.

Finish the Sauce and Serve:

Remove the meatballs from the skillet and off the heat whisk in cold butter until the sauce turns smooth and glossy. Taste and adjust salt and pepper as needed. Serve meatballs with sweet potato mash and spoon the luscious bourbon maple sauce on top.

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The smoky paprika and dried sage create a flavor combination that perfectly complements the pork. I have fond memories of making this recipe with my daughter who loves the sweet potato mash the most. It feels like a cozy hug on a plate every time.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat adding a splash of chicken stock to refresh the sauce without it separating. Sweet potato mash reheats well in the microwave with a little butter or cream stirred in to keep it creamy.

Ingredient Substitutions

Ground chicken or turkey can replace pork but add a small amount of olive oil to maintain moisture. Instead of bourbon you can use apple cider vinegar with a little brown sugar to mimic that balance of sweetness and acidity. For dairy-free options swap heavy cream and butter with coconut cream and oil.

Serving Suggestions

Pair this dish with a simple green salad tossed in lemon vinaigrette to cut through the richness. Roasted Brussels sprouts or green beans work well as vegetable sides that keep the meal balanced. Leftovers also make tasty sandwiches or wraps with some mustard and crunchy slaw.

Pro Tips

Brown the meatballs thoroughly for the best texture and flavor. Do not overmix the meat mixture or the meatballs will turn dense. Toast the smoked paprika lightly in the pan before adding onions to unlock even more flavor – I learned this trick from a friend and it really escalates the aroma.

Recipe FAQs

→ How do I ensure meatballs stay tender and juicy?

Mix ingredients gently to avoid overworking the meat, and cook them just until browned and cooked through to lock in moisture.

→ Can I prepare the sweet potato mash ahead of time?

Yes, mash the sweet potatoes in advance and gently reheat before serving to maintain creaminess.

→ What gives the sauce its rich flavor?

The combination of bourbon, maple syrup, and Dijon mustard creates a deep, tangy, and slightly sweet sauce that complements the meatballs.

→ How do I know when the meatballs are fully cooked?

Check that the internal temperature reaches 160°F and that meatballs are firm and cooked through.

→ Are there alternatives to heavy cream in the mash?

For a lighter option, substitute heavy cream with low-fat cream or milk without compromising texture too much.