Savory Maple-Bourbon Glazed Meatballs with Sweet Potato Mash and Spicy Kale

Preheat your oven to 400°F (200°C) to prepare for baking the meatballs. In a large mixing bowl, combine 1 pound of ground beef, 1/2 cup of breadcrumbs, 1/4 cup of finely chopped onion, 2 cloves of minced garlic, 1 egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix the ingredients until well combined, but do not overmix. Shape the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.

Bake the meatballs in the preheated oven for 20 minutes or until they are browned and cooked through.

While the meatballs are baking, peel and chop 2 medium sweet potatoes into chunks and place them in a pot of boiling salted water.

Cook the sweet potatoes for about 15 minutes or until they are fork-tender. Drain the sweet potatoes and return them to the pot.

Add 1/4 cup of milk, 2 tablespoons of butter, and a pinch of salt, then mash until smooth and creamy.

In a small saucepan, combine 1/4 cup of maple syrup, 1/4 cup of bourbon, and 1 tablespoon of soy sauce.

Bring the mixture to a simmer over medium heat and let it reduce for about 5 minutes until slightly thickened.

Once the meatballs are done baking, remove them from the oven and drizzle the maple-bourbon glaze over them, tossing gently to coat.

For the spicy kale, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 4 cups of chopped kale, 1/2 teaspoon of red pepper flakes, and a pinch of salt.

Sauté the kale for about 5 minutes until wilted and tender. To serve, place a generous scoop of sweet potato mash on each plate, top with glazed meatballs, and add a side of spicy kale.

Garnish with chopped green onions for an extra pop of flavor.