Sausage Meatballs with Broccoli and Sweet Potato Mash
a quick and easy mid-week meal
Servings: 4 people
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.