Bourbon Glazed Pork Meatballs & Mash
Tender pork meatballs glazed with a sweet bourbon sauce, served with creamy mashed potatoes for a perfect comfort meal.
Equipment
- Mixing bowls
- Baking sheet
- Skillet
- Pot
Ingredients
Pork Meatballs
- 1 lb ground pork
- 0.5 cup panko breadcrumbs
- 0.25 cup Parmesan cheese grated
- 1 egg large
- 2 cloves garlic minced
- 1 onion grated
- 2 tbsp fresh parsley chopped
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
Bourbon Glaze
- 0.5 cup bourbon
- 0.25 cup brown sugar packed
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp cornstarch mixed with 1 tbsp water
Mashed Potatoes
- 2 lbs Yukon gold potatoes peeled and chopped
- 0.25 cup unsalted butter
- 0.5 cup whole milk
- 0.25 cup sour cream
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- In a large bowl, mix ground pork, panko, Parmesan, egg, garlic, onion, parsley, smoked paprika, salt, and black pepper.
- Shape into 1½-inch meatballs and place on prepared baking sheet.
- Bake for 15–18 minutes until cooked through and lightly golden.
- In a saucepan, combine bourbon, brown sugar, soy sauce, Dijon mustard, and Worcestershire sauce over medium heat. Bring to a simmer for 5 minutes.
- Add cornstarch slurry, cook 1–2 minutes until thickened.
- Toss baked meatballs in glaze and simmer 2–3 minutes.
- Boil potatoes until fork-tender, then drain. Mash with butter, milk, and sour cream. Season with salt and pepper.
- Serve meatballs atop mashed potatoes, drizzle extra glaze, garnish with parsley and cracked pepper.
Notes
Glaze can be made ahead and stored in fridge; meatballs can be frozen before baking.