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
They Turned My Lawn into a Parking Lot — So I Taught My Arrogant Neighbors a Ruthless Lesson
‘The View’ co-hosts to go on hiatus, not broadcasting new shows live until July 10
I saw this and its easy
This recipe is in my oven right now, and house is already smelling divine!
Kmart’s “Blue Light Special” – Boy, do I remember those days
These are divine! They taste just like the real thing!
