Description
Fall-worthy comfort food: juicy pork meatballs flavored with grated Granny Smith and fresh sage, piled on a buttery, silky sweet potato mash and finished with crunchy fried sage leaves.
Ingredients
For the mashed sweet potatoes
- 3 tablespoons salted butter
- 12 fresh sage leaves
- 2½ pounds sweet potatoes, peeled and cut into large chunks
- ½ cup heavy cream
- 1½ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
For the meatballs
- 1½ pounds ground pork
- 2/3 cup panko breadcrumbs
- ½ Granny Smith apple, coarsely grated (about ½ cup)
- 1 tablespoon fresh sage, finely minced
- 1 garlic clove, grated or very finely minced
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1 large egg, lightly beaten
Instructions
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Crisp the sage
Heat 2 tablespoons of the butter in a large skillet over medium heat. When the butter stops foaming, add the sage leaves in a single layer and fry until they become brittle and just browned — about 45–60 seconds. Transfer the leaves to a paper towel-lined plate to drain and set aside. -
Cook the sweet potatoes
Using the same skillet (do not wipe it out), add the sweet potato chunks and toss to coat in the sage-flavored butter. Pour in 1 cup of water, add the ½ cup heavy cream and 1 teaspoon of the kosher salt, cover, and bring to a gentle simmer. Reduce the heat and cook until the potatoes are fork-tender, roughly 18–22 minutes. -
Mash and finish the potatoes
Remove the lid and any excess liquid. Stir in the remaining tablespoon of butter, the remaining ½ teaspoon salt, and the black pepper. Mash until smooth and creamy; keep warm while you make the meatballs. -
Make the meatball mixture
Preheat your oven to 450°F (230°C) and position a rack in the upper third. In a large bowl, combine the ground pork, panko, grated apple, chopped sage, grated garlic, salt, pepper, allspice, and beaten egg. Mix gently with your hands until the ingredients are evenly incorporated — don’t overwork the meat. -
Shape and bake
Roll the mixture into roughly 24 uniform meatballs (about 2 tablespoons each). Arrange them on a foil- or parchment-lined baking sheet and bake for 15–18 minutes, until they register done and feel springy to the touch. -
Brown the tops
Switch the oven to broil and place the pan under the broiler for 1–2 minutes to develop a golden top. Watch them closely to avoid burning. -
Plate and garnish
Spoon a generous mound of the mashed sweet potatoes onto plates. Nestle 4–6 meatballs on each serving and scatter the crispy sage leaves over the top for crunch and aroma. Serve immediately.
Notes
Notes & tips
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Don’t overmix. Combine the meatball ingredients just until they bind — overworking makes the finished meatballs dense.
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Grate the apple on the large holes of a box grater for texture and moisture without big chunks.
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Keep an eye on the sage. It goes from crisp to burnt fast; remove as soon as it’s brittle.
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Make-ahead: You can prepare the mash and shape the raw meatballs a day ahead; keep them covered in the fridge and bake when ready to serve.
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Swap ideas: Ground turkey or chicken work as leaner alternatives; regular mashed potatoes stand in beautifully for the sweet potato base.
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Serving idea: A simple green — roasted green beans, sautéed spinach, or arugula with lemon — brightens the plate.
Why this works
The tart apple brings moisture and brightness that complements the pork’s richness, while sage adds that unmistakable autumnal herbal note. The sweet potato mash lends a silky, slightly sweet counterpoint, and the fried sage leaves add surprising crunch and an aromatic finish — tiny details that lift the whole dish from “weeknight dinner” to “memorable meal.”
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner