Prepare the meatballs:
Advertisement: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
Advertisement:
Thanks for your SHARES!
Cheese Dip for Pretzels
Halle Berry’s Curve-Celebrating Lace Dress at ‘The Union’ Premiere Steals the Spotlight
Croque monsieur with bechamel sauce
Spinach Stuffed Chicken Breast Recipe
Vegetable garden, how to grow strawberries in tubes: here is the very simple technique
Xavier Worthy and Patrick Mahomes Raise Eyebrows After Touchdown at Chiefs’ Training Camp.
