I love Swedish meatballs, but meatballs can be a lot of work. Here's how you make them easy.
Start with good pork sausage, and squeeze it out of its casing. All the onion, garlic, and herbs you need are already in there. The only extra is a pinch of allspice. Then, just add some breadcrumbs and a splash of milk and roll the mixture into little balls. I brown them in a pan, steam them with some beef stock, and stir in a dash of sour cream. In less than fifteen minutes, you have cheated but delicious Swedish meatballs.
To round out the meal, I quickly boil up some new potatoes and smash them with the same milk and sour cream I have on hand for the meatballs. Done! The meatballs are soft and distinctly Scandinavian from the spice; the potatoes are hearty and tangy; and the gravy is like velvet.
- 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 or sour cream
- 2 tablespoons chopped flat leaf parsley
- Lingonberry jam (optional)
Put the potatoes in a stockpot, and cover by an inch of water. Season with salt and boil until tender, about 10 minutes.
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. 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 crème fraîche or sour cream. Stir to combine and simmer until sauce thickens lightly. Season to taste with salt and pepper.
Drain the potatoes, and return back to their hot pot. Add 6 tablespoons milk and 1/4 cup of crème fraîche 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