In a large bowl, combine ground pork, breadcrumbs, grated onion, minced garlic, smoked paprika, dried sage, egg, Worcestershire sauce, salt, and pepper. Mix gently using your hands until well incorporated. Form into 16 meatballs, about 1.5 inches in diameter.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add meatballs in a single layer and brown for about 6 minutes until golden brown on all sides. Transfer to a plate.

In a large pot, bring salted water to a boil. Add peeled and diced sweet potatoes and cook for 12-15 minutes until tender. Drain and let cool.

In the same skillet, pour in 1/4 cup of bourbon to deglaze, scraping up browned bits. Add maple syrup, Dijon mustard, and chicken stock. Bring to a boil, return meatballs to skillet, cover, and simmer for 8-10 minutes until cooked.

Return sweet potatoes to pot, add butter, heavy cream, cinnamon, nutmeg, and salt. Mash until smooth. Keep warm while meatballs finish cooking.

Remove skillet from heat, whisk in an additional tablespoon of cold butter into the sauce. Adjust seasoning if needed.

To serve, spoon sweet potato mash on each plate, top with meatballs, and drizzle with bourbon-maple sauce.