Savory Beef Meatballs with Sweet Potato Mash and Maple Sauce

Savory beef meatballs served atop creamy sweet potato mash, drizzled with a bourbon extract maple pan sauce.

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In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and pepper. Mix everything together until just combined; be careful not to overmix.
Form the mixture into meatballs about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
Preheat your oven to 400°F (200°C). Once heated, bake the meatballs for about 20 minutes, or until they’re browned and cooked through.
While the meatballs are baking, peel and chop sweet potatoes into chunks. Boil them in salted water for about 15-20 minutes, or until tender.
Drain and mash the sweet potatoes with a bit of butter, salt, and a splash of milk until smooth and creamy. Set aside and keep warm.
In a skillet, combine the drippings from the meatballs with maple syrup and bourbon extract (or your non-alcoholic substitute).
Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly, about 5 minutes. Taste and adjust seasoning if needed.
Plate a generous scoop of sweet potato mash, then top with a few meatballs and drizzle the bourbon extract maple pan sauce over the top.
Garnish with additional chopped parsley if desired, and serve immediately!