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
Lebanese Kafta Kebabs: A Flavorful Middle Eastern Delight!
Gnocchi gratin, tomato sauce and chorizo
Salted butter caramel
Seafood Bisque with Crab and Shrimp Recipe
What happens if you squeeze the lemon in the toilet? You can thank us later
The Best Homemade Lasagna
Scalloped Potatoes
Aluminum foil: Wrap your cutlery in it and you will see the result
Savor the Classic: Old Fashioned Salmon Patties – Timeless Comfort Food!