Description
Tender beef meatballs on creamy sweet potato mash, drizzled with a rich bourbon and maple sauce.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 1 medium onion, grated
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 teaspoon sea salt (for meatballs)
- 1/2 teaspoon freshly ground black pepper (for meatballs)
- 2 tablespoons olive oil
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup unsalted butter, softened (for mash)
- 1/4 cup whole milk or heavy cream (for mash)
- 1 teaspoon sea salt (for mash)
- 1/2 teaspoon freshly ground black pepper (for mash)
- 1/2 teaspoon ground cinnamon
- Pan drippings from cooking the meatballs
- 1 medium shallot, very finely minced
- 1 clove garlic, minced (for sauce)
- 1 cup beef broth or stock (low sodium preferred)
- 1 tablespoon pure maple syrup
- 1 teaspoon bourbon extract
- 1 teaspoon apple cider vinegar
- 2 tablespoons unsalted butter, cold and cut into small cubes (for sauce)
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon cold water
- Fresh thyme or parsley sprigs for garnish (optional)
Instructions
- In a large bowl, whisk together the egg, milk, and Worcestershire sauce. Add the breadcrumbs and allow them to soak for 2-3 minutes. Incorporate the grated onion, minced garlic, chopped parsley, smoked paprika, dried sage, salt, and pepper. Gently fold in the ground beef and mix until just combined.
- Form the mixture into meatballs, about 1½ inches in diameter, yielding 20-24 meatballs. Sear in a large skillet with olive oil over medium-high heat for 3-4 minutes per side until browned. Remove from skillet.
- For the mash, boil cubed sweet potatoes until fork-tender, about 15-20 minutes. Drain and return to pot. Add butter, milk (or cream), salt, pepper, and cinnamon. Mash until smooth.
- In the same skillet, cook minced shallot until softened. Add minced garlic, then pour in beef broth, scraping the bottom of the pan. Simmer 5-7 minutes to reduce.
- Stir in maple syrup, bourbon extract, and apple cider vinegar. simmer for another 3-5 minutes. Thicken with cornstarch slurry if desired.
- Whisk in cold butter until sauce is glossy. Return the meatballs to the pan and cover to finish cooking for 5-8 minutes.
- Serve by spooning sweet potato mash on a plate, topping with meatballs and drizzling sauce. Garnish with fresh herbs if desired.
Notes
Use high-quality ground beef for juicier meatballs. Make sweet potato mash ahead of time for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef meatballs, sweet potato mash, bourbon sauce, comfort food