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Balsamic Glazed Meatballs with Sweet Potato Mash

Tender beef and pork meatballs tossed in a sticky, sweet and tangy balsamic reduction, served over a bed of creamy, buttery sweet potato mash.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 0.5 lb ground beef 85% lean
  • 0.5 lb ground pork
  • 0.5 cup panko breadcrumbs
  • 0.4 cup milk
  • 1 large egg
  • 0.25 cup onion finely minced
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp salt
Balsamic Glaze
  • 0.5 cup balsamic vinegar
  • 2 tbsp honey or maple syrup
  • 1 tbsp soy sauce
  • 1 tsp Dijon mustard
Sweet Potato Mash
  • 3 large sweet potatoes approx. 2 lbs
  • 3 tbsp unsalted butter
  • 0.25 cup milk or cream, warmed
  • Salt and pepper to taste

Equipment

  • Baking sheets
  • Mixing bowls
  • Small saucepan
  • Potato Masher or Immersion Blender

Method
 

  1. Preheat oven to 400°F. Bake sweet potatoes on a foil-lined sheet for 45-60 mins until tender.
  2. Mix breadcrumbs and milk in a small bowl; let sit for 5 minutes to form a paste.
  3. Combine ground meats, breadcrumb paste, egg, onion, garlic, parsley, salt, and pepper. Mix gently.
  4. Form into 1.5-inch meatballs. Bake on a parchment-lined sheet for 18-22 minutes.
  5. Simmer glaze ingredients in a saucepan for 8-10 minutes until thickened and reduced.
  6. Scoop cooked sweet potato flesh into a bowl. Add butter, milk, salt, and pepper. Mash until smooth.
  7. Toss baked meatballs in the balsamic glaze. Serve over sweet potato mash, garnished with parsley.

Notes

For the smoothest mash, use an immersion blender or food processor. The glaze will thicken further as it cools. Leftovers keep well for up to 3 days.