Description
This comforting recipe features juicy baked beef meatballs served atop creamy sweet potato mash, all elegantly finished with a rich bourbon maple pan sauce. The meatballs are infused with garlic, Parmesan, and herbs, while the sweet potatoes add a naturally sweet and velvety side. The bourbon maple sauce adds a delicious depth of flavor, making this classic meal perfect for cozy dinners.
Ingredients
Scale
Beef Meatballs
- 1 lb ground beef (preferably lean or 80/20 for juiciness)
- 1/4 cup breadcrumbs (preferably panko for a lighter texture)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil (for browning)
Sweet Potato Mash
- 4 medium sweet potatoes, peeled and cubed
- 1/4 cup butter (or dairy-free alternative)
- 1/2 cup heavy cream (or milk alternative for a lighter version)
- Salt and pepper to taste
Bourbon Maple Pan Sauce
- 1/2 cup bourbon (optional, but recommended for depth of flavor)
- 1/4 cup maple syrup (preferably pure maple syrup for best flavor)
- 1 tablespoon Dijon mustard
- 1/2 cup chicken broth (low-sodium)
- 1 tablespoon butter
Instructions
- Prepare Meatballs: Preheat the oven to 375°F (190°C). In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently to combine. Form the mixture into 1.5-inch meatballs. Arrange the meatballs on a parchment-lined baking sheet.
- Bake Meatballs: Bake the meatballs for 20 to 25 minutes until cooked through and browned. Optionally, brown the meatballs in a skillet with olive oil before baking for an additional 10 to 12 minutes to enhance flavor and texture.
- Cook Sweet Potatoes: Place peeled and cubed sweet potatoes into a large pot of boiling water. Cook for 15 to 20 minutes or until tender when pierced with a fork. Drain well.
- Mash Sweet Potatoes: Mash the cooked sweet potatoes with butter and heavy cream until smooth and creamy. Season with salt and pepper to taste.
- Make Bourbon Maple Sauce: In a saucepan, bring bourbon to a gentle simmer and cook for 2 minutes to reduce alcohol content. Add maple syrup, Dijon mustard, chicken broth, and butter. Simmer the mixture for 5 to 7 minutes until the sauce thickens slightly. Adjust seasoning if needed.
- Assemble and Serve: Plate the sweet potato mash, top with baked beef meatballs, and generously drizzle with the bourbon maple pan sauce. Garnish with additional parsley or Parmesan cheese if desired. Serve warm for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with a milk alternative such as almond or oat milk.
- If avoiding alcohol, omit bourbon and increase chicken broth slightly, adding a splash of apple cider vinegar for tang.
- Use panko breadcrumbs for a lighter texture in meatballs.
- Meatballs can be browned entirely in the skillet if preferred, then finished in the oven for juiciness and even cooking.
- Make sure to simmer the bourbon sufficiently to cook off most of the alcohol while keeping the flavor.
- Leftover meatballs and sauce can be refrigerated and reheated gently for next-day meals.
