Begin by peeling and cutting sweet potatoes into uniform chunks. Boil in a large pot of salted water for 15-20 minutes until fork-tender. Drain, mash with butter and milk, seasoning with salt.

In a mixing bowl, combine ground pork, breadcrumbs, minced onion, minced garlic, beaten egg, and chopped herbs. Season with salt, black pepper, and smoked paprika, mixing gently.

Wet your hands and roll the mixture into balls about 1 to 1.5 inches wide. Place the formed meatballs on a baking sheet.

Heat olive oil in a skillet over medium heat. Cook meatballs for 10-12 minutes, turning occasionally until golden brown and cooked through.

In the same skillet, sprinkle flour to make a roux, stirring for 1 minute. Gradually whisk in broth and Worcestershire sauce, thickening for 3-5 minutes.

Return meatballs to the skillet, coating them in the sauce. Cook together for 2 minutes to absorb flavors.

Serve with a portion of sweet potato mash, topped with meatballs and sauce.