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Beef Meatballs with Sweet Potato Mash

Juicy beef meatballs with creamy sweet potato mash drizzled with bourbon maple pan sauce on a white plate
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Juicy and flavorful beef meatballs served over creamy sweet potato mash and drizzled with a rich bourbon maple pan sauce. An impressive yet simple weeknight dinner made in one skillet.

Ingredients

Scale
  • 1 pound ground beef (80/20 recommended)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for searing
  • 2 large sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
  • 3 tablespoons butter
  • 1/4 cup milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of nutmeg
  • 1/4 cup bourbon
  • 1/4 cup pure maple syrup
  • 1/2 cup beef broth
  • 2 tablespoons cold butter
  • 1 tablespoon apple cider vinegar

Instructions

  1. Place peeled and cubed sweet potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until very tender when pierced with a fork.
  2. While potatoes cook, preheat oven to 400 degrees F (200 degrees C).
  3. In a large bowl, combine ground beef, panko, onion, garlic, egg, parsley, salt, and pepper. Mix gently until just combined. Do not overmix.
  4. Roll mixture into 12 to 15 evenly sized meatballs and set aside on a plate.
  5. Drain cooked sweet potatoes and return to hot pot. Add butter, milk or cream, salt, pepper, and nutmeg. Mash until smooth and creamy. Cover and keep warm.
  6. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, 2 to 3 minutes per side, about 6 to 9 minutes total.
  7. Transfer skillet to oven and bake for 10 to 12 minutes, until internal temperature reaches 160 degrees F.
  8. Using oven mitts, remove skillet from oven. Transfer meatballs to a plate and set aside.
  9. Return skillet to stovetop over medium heat. Add bourbon and scrape up all browned bits from the bottom. Cook for 1 minute.
  10. Stir in maple syrup, beef broth, and apple cider vinegar. Simmer for 3 to 5 minutes until slightly thickened and the sauce coats the back of a spoon.
  11. Remove skillet from heat. Whisk in cold butter until sauce is smooth and glossy. Taste and adjust sweetness or acidity as needed.
  12. Spoon sweet potato mash onto plates. Top with meatballs and drizzle generously with bourbon maple pan sauce. Garnish with fresh parsley.

Notes

  • Use 80/20 ground beef for the juiciest meatballs. Leaner blends can produce a drier result.
  • Do not overmix the meatball mixture or the meatballs will be dense and tough instead of tender.
  • Add bourbon to a medium-heat pan, not high heat. Move pan off burner briefly if you prefer extra caution.
  • Substitute bourbon with equal parts beef broth or apple juice for a non-alcoholic version.
  • The sweet potato mash does not freeze well. Make it fresh when reheating frozen meatballs.

Nutrition

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