This creamy stew combines the character of Brussels sprouts and the tenderness of meatballs for a dish rich in flavors. A recipe that will delight young and old around the table! ✨
Ingredients: (for 4 people)
For the meatballs:
300 g minced meat (veal or chicken for a light version)
1 egg
1 tablespoon fresh parsley, chopped
2 tablespoons grated parmesan
1 tablespoon millinery
Salt, pepper
1 tablespoon olive oil
For the stew:
400 g Brussels sprouts, halved
1 leek, sliced
1 carrot, diced
1 clove garlic, crushed
400 ml vegetable stock
150 ml full-fat liquid cream
1 teaspoon grated nutmeg
Salt, pepper
Lemon zest (for a touch of freshness)
Preparation:
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This was the bomb at the BBQ – my sister made it and folks couldn’t stop asking about how it’s made.
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RASPBERRY JELLO PRETZEL SALAD
