Prepare the meatballs:
In a bowl, mix the meat, egg, parsley, parmesan, breadcrumbs, salt and pepper. Form small meatballs.
Brown them in a pan with olive oil. Set aside.
Sauté the vegetables:
In a large casserole dish, heat a drizzle of olive oil. Add the leek, carrot and garlic. Sauté for 5 minutes. Add the Brussels sprouts and cook for another 5 minutes.
Cook the stew:
Pour the stock into the casserole dish and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
Add the meatballs and cream:
Add the cooked meatballs to the stew. Pour in the liquid cream and add the nutmeg. Simmer for another 5 minutes.
Finishing touches:
Serve hot with a touch of lemon zest and fresh bread.
Preparation time:
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4 people
Copycat Cracker Barrel Chicken and Dumplings
Delicious Fried Eggplant with Fresh Tomatoes and Red Onions
Roast Pork with Onions and Honey
Orchid, the sponge trick to make it bloom: you’ve never had it like this
Sun-Kissed Peach Crumble Delights 🌞🍑
Black circle at the base of the toilet, you only get rid of it if you do this: it becomes new again
Mexican Taco Lasagna
What happens if you put a glass of coarse salt in the freezer?
Strawberries and Cream Salad
