One-Pan Pork Meatballs (Printable Version)
Tender pork meatballs with creamy mashed sweet potatoes and a flavorful bourbon maple sauce.
# Everything You’ll Need:
→ Meatballs
01 -
1 pound ground pork
02 -
1 cup plain breadcrumbs
03 -
1 medium onion, grated
04 -
2 cloves garlic, minced
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon dried sage
07 -
1 large egg
08 -
2 tablespoons Worcestershire sauce
09 -
1 teaspoon salt
10 -
1/2 teaspoon freshly ground black pepper
11 -
2 tablespoons olive oil
→ Sweet Potato Mash
12 -
2 large sweet potatoes, peeled and cubed (about 3 cups)
13 -
1/4 cup unsalted butter
14 -
1/4 cup heavy cream
15 -
1/2 teaspoon ground cinnamon
16 -
1/4 teaspoon ground nutmeg
17 -
1/2 teaspoon salt
→ Bourbon Maple Sauce
18 -
1/4 cup bourbon
19 -
1/4 cup pure maple syrup
20 -
2 tablespoons Dijon mustard
21 -
1 cup low-sodium chicken stock
22 -
2 tablespoons unsalted cold butter
23 -
Salt and pepper, to taste
# Steps to Cook:
01 -
In a large bowl, combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Mix gently until just incorporated, then shape into 16 meatballs approximately the size of a golf ball.
02 -
Heat olive oil in a large skillet over medium-high heat. Add meatballs and sauté, turning occasionally, until browned on all sides, about 6 minutes. Remove meatballs and set aside on a plate.
03 -
Place sweet potatoes in a pot and cover with salted water. Bring to a boil, then reduce to a simmer and cook until fork-tender, approximately 12 to 15 minutes. Drain well and set aside.
04 -
Return skillet to medium heat and deglaze with bourbon, scraping browned bits. Stir in maple syrup, Dijon mustard, and chicken stock. Bring to a simmer, then return meatballs to skillet. Cover and cook until meatballs reach 160°F internally, about 8 to 10 minutes.
05 -
In a separate bowl, mash drained sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm until serving.
06 -
Remove meatballs from skillet. Off heat, whisk cold butter into bourbon-maple sauce until glossy and velvety. Adjust seasoning with salt and pepper. Plate sweet potato mash alongside meatballs and drizzle sauce over the top.
# Extra Suggestions:
01 -
Use a meat thermometer to ensure meatballs reach an internal temperature of 160°F for safety.
02 -
Sweet potato mash can be prepared ahead and reheated gently.
03 -
For a lighter alternative, substitute heavy cream with low-fat cream or milk.