Belgian Stoemp with Crispy Meatballs & Pickles
Creamy mashed potatoes studded with leeks, topped with crispy pan-fried meatballs and tangy pickled cucumbers. A cozy Belgian dinner that feels fancy but takes under 30 minutes.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1.5 lb russet potatoes
- 2 medium leeks (white and light green parts only)
- 1 lb pork meatballs (frozen or fresh)
- 3 tbsp butter
- ½ cup whole milk
- ½ cup pickled cornichons or pickled cucumber slices
- 2 tbsp fresh parsley (chopped, optional)
Instructions
- 1
Cut potatoes into 2-inch chunks. Slice leeks into thin half-moons; rinse well to remove grit.
- 2
Boil potatoes in salted water until fork-tender, about 12 minutes. Add leeks in the last 4 minutes.
- 3
While potatoes cook, heat 1 tbsp butter in a large skillet over medium-high. Brown meatballs without stirring for 2–3 minutes per side until deep golden.
- 4
Drain potatoes and leeks. Mash with remaining 2 tbsp butter and milk until creamy but still chunky.
- 5
Season mash with salt and pepper to taste. Divide among plates, top with meatballs and pickled cucumbers.
- 6
Scatter parsley over top if using. Serve hot.
Tools you’ll need
- large pot
- large skillet (12-inch preferred)
- colander
- potato masher
- cutting board
- knife
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