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
Thanks for your SHARES!
Made this for Sunday football and it was a major hit! No leftovers!
Chicken Breast Stuffed With Hot Bacon
Indulge Without Guilt: Recipe for a Flourless, Oven-Free, Eggless Delight!
Wow! Look at the prices of a McDonald’s menu in 1972! Good ole days…
Why you should put 2 bay leaves under your pillow before going to bed
Many homes do not pay attention to these aspects
Vinegar: your precious ally to effectively clean these surfaces without damaging them!
HUGE BACON CHEESEBURGER BURRITO WITH BACON TORTE AND CREAM CHEESE SAUCE
With heavy hearts, we announce the passing
