Glazed Meatballs over Mashed Sweet Potato

Ingredients

• 500g (1.1 lbs) ground beef, pork, or a mix of both
• ½ cup breadcrumbs
• 1 large egg
• 3 cloves garlic, minced (divided)
• ½ small onion, finely grated or diced
• 2–3 tbsp milk (to moisten breadcrumbs)
• Salt and freshly ground black pepper to taste
• 3 tbsp fresh chopped parsley (divided)
• ¼ cup soy sauce
• 2 tbsp honey or maple syrup
• ½ cup beef or vegetable broth
• 1 tsp cornstarch dissolved in 1 tbsp cold water (optional, to thicken)
• 800g (approx. 1.7 lbs) sweet potato or pumpkin (Zapallo), peeled and cubed
• 2 tbsp butter
• ¼ cup milk or cream
• A pinch of nutmeg
• 1 tbsp oil (for cooking)

Recommended Tools

• Large pot
• Large skillet
• Potato masher
• Mixing bowls

Instructions

1. Boil or roast the sweet potato or pumpkin until fork-tender (about 15–20 minutes).
2. Drain well, then mash with butter, milk or cream, salt, pepper, and a pinch of nutmeg until smooth and creamy. Cover to keep warm.
3. In a large bowl, mix breadcrumbs and milk. Add the ground meat, egg, 2 cloves of minced garlic, grated onion, 2 tbsp of chopped parsley, salt, and pepper. Mix until just combined and roll into medium-sized meatballs (about 8–10 balls).
4. Heat a splash of oil in a large skillet over medium-high heat and brown the meatballs on all sides for about 6–8 minutes.
5. Whisk together soy sauce, honey, broth, and the remaining clove of garlic. Pour the mixture directly into the skillet with the meatballs.
6. Lower the heat and simmer for 5 minutes until the meatballs are cooked through and coated in the glossy sauce, adding the cornstarch slurry if a thicker glaze is desired.
7. Spread a generous bed of warm mash onto a bowl or serving plate, arrange the meatballs on top, pour the remaining glaze over them, and garnish with the remaining fresh parsley.