Easy Swedish Meatballs And Smashed Potatoes Recipe

• 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 creme fraiche or sour cream
• 2 tablespoons chopped flat leaf parsley
• Lingonberry jam (optional)

1. Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes.
2. 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.
3. 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. Add broth, cover the pot, and simmer until the meatballs are cooked through, about 10 minutes. Add the remaining nutmeg or allspice and 2 tablespoons creme fraiche or sour cream. Stir to combine and simmer until sauce thickens lightly. Season to taste with salt and pepper.
4. Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of creme fraiche or sour cream, 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. Serve with lingonberry jam

baby new potatoes, kosher salt, sweet pork sausage, breadcrumbs, milk, ground nutmeg, olive oil, chicken broth, crueme fraueeche, flat leaf parsley, lingonberry

Taken from www.seriouseats.com/recipes/2012/09/easy-swedish-meatballs-smashed-potatoes-recipe.html (may not work)