Brussels sprout stew with meatballs

Ingredients for 4 servings:

• 1 kg Brussels sprouts, cleaned
• 400 g minced meat, mixed
• 200 g sour cream or crème fraîche
• 1 liter vegetable broth
• 2 tbsp flour
• 1 tbsp butter
• 1 egg(s)
• ½ tsp bouillon powder or granulated stock
• 2 tbsp breadcrumbs
• Mustard
• salt and pepper
• nutmeg
• Garlic
• Fat for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quick and easy to make, even my children like to eat it

Cook the Brussels sprouts in the broth for about 10-15 minutes. In the meantime, season the minced meat generously with pepper, salt, nutmeg, mustard, bouillon powder, and garlic. Mix in the egg and breadcrumbs. Cut off small dumplings so that they are roughly the same size as the Brussels sprouts and fry briefly on all sides in a little fat. Drain the Brussels sprouts through a sieve, reserving the broth. Now, in the same pot, melt the butter, stir in the flour, and deglaze with enough broth to just thicken it. Add the sour cream or crème fraîche and season with nutmeg and pepper. Fold in the Brussels sprouts and meatballs, and you’re done. The stew (like all stews) tastes best the next day, when everything has had a nice maceration.