Make the meatball mix. In a large bowl, combine the pork, breadcrumbs, grated onion, garlic, smoked paprika, sage, egg, Worcestershire, salt, and pepper. Mix gently until everything just comes together — don’t overwork it. Shape into about 16 equal balls.

Sear the meatballs. Warm the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides (roughly 6 minutes total). Move them to a plate and set aside.

Cook the sweet potatoes. While you’re browning the meatballs, place the cubed sweet potatoes in a pot, cover with salted water, and bring to a boil. Simmer until very tender, about 12–15 minutes. Drain well.

Build the sauce. Return the pan used for browning to medium heat. Pour in the bourbon and scrape any browned bits off the bottom. Stir in maple syrup, Dijon, and chicken stock, then bring to a gentle simmer.

Finish cooking in the sauce. Nestle the seared meatballs back into the skillet. Cover and simmer 8–10 minutes, or until the meatballs reach 160°F (71°C) inside.

Mash the potatoes. In a bowl, mash the drained sweet potatoes with butter, heavy cream, cinnamon, nutmeg, and salt until smooth and creamy. Keep warm.

Gloss the sauce & serve. Remove the meatballs to a serving plate. Off the heat, whisk the cold butter into the sauce until it thickens and becomes glossy. Taste and adjust seasoning. Serve the meatballs over the sweet potato mash and spoon the bourbon-maple sauce over the top.