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
Delicious apple pie with vanilla sauce
WHITE BEAN AND HAM HOCK SOUP: Hearty Comfort in a Bowl
Crispy Ground Beef Tortillas
Effective Home Remedy for Long-Term Mosquito and Cockroach Control.
The Health Scare That Shook the Obama Family
Man, I’ve been doing it wrong this entire time
“My mother-in-law buys these tablets even though she doesn’t have a dishwasher: Thanks to her tip, I also bought 1 pack for the whole year!”
Brought this out as a party appetizer, and everyone ate at least 4!
I brought this to a party and the crowd went crazy! Not everyone believed me when I said it was only 3 ingredients
