Easy Swedish Meatballs and Smashed Potatoes

20130828-192416.jpg

Ingredients:

1 pound baby new potatoes
Kosher salt and freshly ground black pepper
14 ounces of sweet pork sausage, removed from its casing
1/4 cup breadcrumbs (preferably fresh)
1/4 cup milk, plus 6 tablespoons
1/2 teaspoon ground nutmeg or allspice (or a combination of the two), divided
2 teaspoons olive oil
1 cup low sodium canned or homemade chicken broth
1/4 cup plus 2 tablespoons crème fraîche
2 tablespoons chopped flat leaf parsley

20130828-192527.jpg

Directions:

In a large bowl, gently mix together the sausage meat, breadcrumbs, 1/4 cup milk, 1/4 teaspoon of nutmeg or allspice, and 1/2 teaspoon pepper. Using wet hands or a scoop, divide mixture into 20 balls.

20130828-192704.jpg

Heat olive oil in a large nonstick skillet over medium-high heat until shimmering. Add meatballs and brown on all sides, about 5 minutes total.

20130828-192759.jpg

In a small ball mix broth, remaining nutmeg or allspice and 2 tablespoons crème fraîche, stir to combine and pour over meatballs. Simmer until sauce thickens lightly. Season to taste with salt and pepper.

20130828-192903.jpg

Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes. Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche, and season with salt and pepper. Add half the parsley, if using, and smash the potatoes.

20130828-193020.jpg

Plate the potatoes, and pour the meatballs and sauce over the top. Top with the remaining parsley.

20130828-193428.jpg

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.