Sausage meatballs with broccoli and sweet potato mash is a quick mid-week meal. It’s a great dish to deliver to a neighbour, pre-prepared in a tray with simple cooking instructions written on top. I like to use thick pork and fennel sausages from my local butcher, but use any sausage you like. Sausage meat is full of flavour, thanks to the fat and salt, so you only need to allow 1 – 1 1/2 sausages per person. Together with roasted broccoli, sweet potato mash and coleslaw, that’s plenty.
I often have a jar of caramelised onions in the fridge. These go beautifully with the meatballs. Why not include them in your hamper? The onions are delicious in grilled cheese toasties, or added to a soup. Here’s the recipe: https://atamandastable.com.au/caramelised-onions-with-coriander/
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Sausage Meatballs with Broccoli and Sweet Potato Mash
- 6 fat sausages I used pork & fennel
- 2 sweet potatoes (about 800 g)
- 2 heads broccoli, washed and cut into florets.
- 1 lemon, zested
- 2-3 tbsp olive oil
- 2 tbsp butter
- 2 tbsp milk or cream
- sea salt and black pepper
- Preheat the oven to 200°C (180°C fan-forced) and line two baking trays or foil trays with baking paper.
- For the sausage meatballs, squeeze the meat out of the casings into a bowl. Roll the sausage meat into small balls. You'll be able to make 4 meatballs out of 1 thick sausage. Space them out on the tray.
- For the broccoli, place the florets on the other tray. Toss in olive oil and lemon zest, and season with salt and pepper.
- Cook the meatballs and broccoli for about 20 minutes. The meatballs should have browned a little, and the broccoli will be a little crispy.
- While the meatballs and broccoli are cooking, wash and dice the sweet potatoes (I leave them unpeeled).
- Place the sweet potatoes in a saucepan of water, bring to the boil, then turn down the heat to a simmer, and cook for about 10 minutes until the sweet potato is soft when pierced with a knife. Drain the sweet potatoes.
- Return the saucepan to the stove, add the milk and butter, then add the sweet potatoes and mash. Season to taste. Add a little extra milk and butter if you like. Serve immediately with the metballs.