1. Start by peeling and chopping the sweet potatoes into roughly equal-sized chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Cook until tender when pierced with a fork, about 15-20 minutes.
2. While the potatoes are cooking, preheat a large skillet over medium heat and add the olive oil.
3. In a large mixing bowl, combine the ground pork, breadcrumbs, Parmesan, egg, minced garlic, chopped onion, parsley, oregano, smoked paprika, salt, and pepper. Use your hands or a spoon to gently mix everything until just combined—avoid overmixing to keep your meatballs tender.
4. Shape the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter. I find it helpful to wet my hands slightly to prevent sticking.
5. Carefully place the meatballs in the hot skillet, making sure not to overcrowd the pan. Cook in batches if needed. Brown the meatballs on all sides over medium heat, about 8-10 minutes total, turning frequently so they cook evenly.
6. Once browned, reduce the heat to low, cover the skillet, and let the meatballs cook through for another 5-7 minutes. You can also check doneness by cutting one open to ensure no pink remains.
7. By this time, the sweet potatoes should be tender. Drain them well and return to the pot or a large bowl.
8. Add the butter, milk, and cinnamon to the sweet potatoes. Mash until smooth and creamy, adjusting milk as needed for your preferred consistency. Season with salt and pepper to taste.
9. Serve the warm meatballs atop generous scoops of sweet potato mash. I like to garnish with fresh parsley or a drizzle of olive oil for a little extra brightness.

When I make this recipe, I often pause here, watching my family’s faces light up with the first bite. It’s these little moments that remind me why I started RecipeChic in the first place.