This hearty meatball and potato hash will fill up stomachs without breaking your budget.
- 1 pound ground pork sausage
- 1 sourdough baguette
- 1/2 bulb garlic (minced)
- 1 cup milk
- Salt and pepper, to taste
- 1 russet potato, diced
- 2 parsnip or carrots, diced
- 1/2 yellow onion, diced
- 1/2 bunch kale, large chiffonade (remove thick stems and cut into large strips)
- 1/2 stick butter
- 1 sprig rosemary, chopped
- 1 lemon, zest and juice
- Salt and pepper
To make the meatballs:
Take ¼ of the baguette (about 4 inches) and soak it in the milk. Rub it together to make a paste.
Fold the paste with the ground pork and 1 large tablespoon of the minced garlic. Season with salt and pepper
Make 8 meatballs, each about 2 to 3 ounces.
Cook meatballs in a pre-heated oven at 325 degrees in a large sauté pan for about 10 to 15 minutes until just cooked all the way through. The Internal temperature should be 165 degrees.
Remove sauté pan from oven and set the meatballs on to a platter nearby.
To make the hash and assemble dish:
Put the sauté pan from the meatballs on medium high heat and add the onions to the drippings, slowly caramelize the sugar in the onions for about 5 minutes.
Add the potatoes and parsnips and stir in with onions.
Return sauté pan to the oven and roast the vegetables for about 20 minutes until the root vegetables are cooked through.
Remove the sauté pan from oven and put back on the burner at medium heat.
Gently stir in the kale and season with salt and pepper.
Place the hash onto a serving platter.
Using the same sauté pan, sauté the butter until just browned, about 2 minutes.
Add back the pork meatballs plus 1 teaspoon garlic, 1 generous pinch of the rosemary and the zest and the juice of the lemon. Season with salt and pepper.
Place the meatballs on top of the hash and pour on the incredible herb brown butter sauce.
Toast the rest of the baguette and serve with meatballs and hash.