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5 from 2 votes

Sausage Meatballs with Broccoli and Sweet Potato Mash

a quick and easy mid-week meal
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 people
Author: Amanda Lawson

Ingredients

  • 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

Instructions

  • 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.

Notes

If you're delivering this to a neighbour, deliver it in containers that can easily be re-heated in the oven. I like the foil trays with cardboard lids that I can write instructions on. Spoon the sweet potato into a separate, smaller tray. The meatballs and sweet potato will keep for up to three days. The broccoli tastes best when eaten within 24 hours of cooking.