This cozy dish pairs juicy beef meatballs with creamy sweet potato mash and a warm, slightly sweet pan sauce. The meatballs brown on the outside and stay tender inside. The mash is smooth, buttery, and lightly sweet. The bourbon-maple pan sauce adds a glossy finish and a touch of warmth. It’s a comforting weeknight meal that looks and smells like something special.
If you enjoy hearty, meaty bites, you might also like this savory appetizer: Beef Bacon Jalapeño Popper Cheese Balls.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 490 kcal
- Protein: 26 g
- Carbohydrates: 43 g
- Fat: 23 g
- Fiber: 2.5 g
- Sugar: 18 g
- Sodium: 550 mg
Why Make This Beef Meatballs with Sweet Potato Mash
Make this dish when you want something simple but satisfying. The meatballs are savory and flavorful from Parmesan and garlic. The sweet potato mash is silky and bright. The bourbon-maple pan sauce ties both parts together with a sweet-savory shine. This recipe fills plates fast and makes the kitchen smell amazing. It’s great for family dinners, cozy weekends, or an easy date-night at home.
How to Make Beef Meatballs with Sweet Potato Mash
This recipe balances tender, juicy meatballs with a creamy mash and a quick pan sauce. The steps are straightforward. Work quickly when mixing the meat so the texture stays light. Boil the sweet potatoes while the meatballs bake to save time. Finish with the sauce for a glossy, warm topping.
Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 sweet potatoes
- 2 tablespoons butter
- 1 teaspoon bourbon extract
- 1/4 cup maple syrup
- 1 cup beef broth
Directions:
Step 1: Preparation
Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into roughly 1-inch chunks so they cook evenly. Lightly oil or line a baking sheet for the meatballs. Have the rest of the ingredients measured and ready.
Step 2: Mixing
In a bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, garlic powder, and a pinch of salt and pepper. Mix gently with your hands or a fork until everything just comes together. Form the mixture into even meatballs, about 1 to 1 1/4 inches wide so they cook evenly.
Step 3: Cooking
Place the meatballs on the prepared baking sheet and bake for 20–25 minutes, until golden and cooked through (internal temp 160°F / 71°C for ground beef). While the meatballs bake, put the sweet potato chunks in a pot of salted water. Bring to a boil and cook until tender, about 12–15 minutes. Drain well.
Step 4: Finishing
Make the pan sauce in a small saucepan: combine the bourbon extract, maple syrup, and beef broth and simmer until slightly thickened, about 4–6 minutes. Mash the drained sweet potatoes with the butter and a pinch of salt until smooth and creamy. Serve the baked meatballs over the sweet potato mash and drizzle the warm pan sauce over the top. Garnish with extra parsley if desired.
How to Serve Beef Meatballs with Sweet Potato Mash
Serve warm on shallow plates. Spoon a generous scoop of mash, place 3–4 meatballs on top, and drizzle with sauce. Add a crisp green salad or steamed green beans for brightness. For a family-style meal, set the meatballs, mash, and sauce in separate bowls and let everyone build their plates. The sweet sauce pairs well with roasted carrots or sautéed spinach.
How to Store Beef Meatballs with Sweet Potato Mash
- Refrigerator: Store leftovers in airtight containers for 3–4 days. Keep meatballs separate from the mash if possible to prevent sogginess.
- Freezer: Freeze meatballs (without sauce) for up to 3 months. Freeze the mash in portions for up to 2 months.
- Reheat: Thaw overnight in the fridge if frozen. Reheat meatballs in a 350°F (175°C) oven for 10–15 minutes or until hot. Warm mash gently on the stovetop with a splash of milk or water, stirring until creamy. Reheat sauce in a small pan over low heat.
Expert Tips for Perfect Beef Meatballs with Sweet Potato Mash
- Don’t overmix: Mix just until combined to keep meatballs tender.
- Even sizes: Roll meatballs the same size so they cook uniformly.
- Test one: Bake one meatball first to check seasoning and doneness before shaping all of them.
- Mash texture: For extra smooth mash, add a tablespoon of milk, cream, or Greek yogurt.
- Sauce thickness: If sauce reduces too far, add a splash of broth. If too thin, simmer a bit longer or whisk in a small slurry of cornstarch and water.
- Temperature: Use an instant-read thermometer to ensure meatballs reach 160°F (71°C).
- Flavor swap: Omit Parmesan for a dairy-free option, or swap in finely grated Pecorino for a sharper bite.
Delicious Variations
- Turkey or chicken meatballs: Use ground turkey or chicken and add a bit more fat (olive oil or a yolk) to keep them moist.
- Spiced-up version: Add 1/2 teaspoon smoked paprika and a pinch of red pepper flakes to the meat mix.
- Herb-forward: Add 1 tablespoon chopped fresh thyme or rosemary to the mash for an aromatic twist.
- Maple mustard sauce: Mix Dijon mustard into the bourbon-maple sauce for tang.
- Vegetarian swap: Make lentil-walnut “meatballs” and keep the same pan sauce and mash for a meat-free meal.
Frequently Asked Questions
Q: Can I use lean ground beef?
A: Yes. Lean ground beef works but it can dry out faster. Add a splash of olive oil, an extra egg yolk, or a tablespoon of milk to keep the meatballs moist. Watch the cook time and avoid overbaking.
Q: Can I make these ahead and reheat?
A: Absolutely. You can form and bake meatballs ahead, then cool and refrigerate for up to 3 days. Reheat in a 350°F oven for 10–12 minutes. The mash can be reheated gently on the stove with a little milk or butter.
Q: How do I make the sauce thicker?
A: Simmer longer to reduce it. For faster thickening, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, then stir into the simmering sauce and cook until it thickens.
Q: Is there a dairy-free option?
A: Yes. Omit Parmesan or use a dairy-free grated cheese. Use olive oil in the mash instead of butter. The dish will still be flavorful with the maple-bourbon sauce.
Q: Can I freeze the whole dish?
A: I recommend freezing components separately. Freeze meatballs (without sauce) for up to 3 months and mash for up to 2 months. Thaw in the fridge overnight and reheat gently. Freezing the assembled dish can change the mash texture.
Q: How can I tell when meatballs are done?
A: Use an instant-read thermometer — they should reach 160°F (71°C) for ground beef. If you don’t have a thermometer, cut a meatball open; it should be no longer pink inside and the juices should run clear.
Conclusion
This Beef Meatballs with Sweet Potato Mash recipe is warm, comforting, and quick enough for weeknights while still feeling special. The meatballs are savory and tender, the mash is silky and sweet, and the bourbon-maple sauce adds a glossy finish that brings everything together. Try the linked dairy-free twist for inspiration: Homemade Swedish Meatballs with Sweet Potato Mash (Dairy-Free). Give it a go — the smell alone will make you smile.
Print
Beef Meatballs with Sweet Potato Mash
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A cozy dish pairing juicy beef meatballs with creamy sweet potato mash and a warm, slightly sweet bourbon-maple pan sauce.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 sweet potatoes
- 2 tablespoons butter
- 1 teaspoon bourbon extract
- 1/4 cup maple syrup
- 1 cup beef broth
Instructions
- Preheat your oven to 400°F (200°C). Peel and chop the sweet potatoes into roughly 1-inch chunks.
- In a bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, egg, garlic powder, and a pinch of salt and pepper. Mix gently and form into even meatballs.
- Place the meatballs on a baking sheet and bake for 20–25 minutes until golden and cooked through. Meanwhile, boil the sweet potato chunks in salted water for 12–15 minutes until tender and then drain.
- In a saucepan, combine bourbon extract, maple syrup, and beef broth; simmer until slightly thickened. Mash the sweet potatoes with butter and salt until smooth. Serve meatballs over mash and drizzle with warm sauce.
Notes
Don’t overmix the meat for tender meatballs. Consider testing one meatball for seasoning before shaping all of them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 18g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2.5g
- Protein: 26g
- Cholesterol: 80mg
