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