Easy Swedish Meatballs And Smashed Potatoes Recipe

1. 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. 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. 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. 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

* Per serving · 4 servings · Values may vary.