Brussels sprouts and minced meat casserole

Ingredients for 6 servings:

• 500 g minced meat, mixed (beef and pork)
• 1 onion(s)
• 1 egg(s) , for the meat mixture
• 2 eggs, for the sauce
• Salt
• pepper
• Paprika powder
• Coriander, ground
• 3 tbsp oil
• 1 kg Brussels sprouts
• 500 g tomatoes
• butter
• 125 ml cream
• 2 tbsp cheese, grated Emmental

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Place the ground meat in a bowl. Peel and finely chop the onion. Mix the ground meat with the onion, egg, salt, pepper, paprika, and coriander. Using wet hands, form the ground meat into small balls the size of Brussels sprouts. Heat oil in a pan. Fry the meatballs over high heat until browned all over, remove from the pan, and keep warm. Trim and wash the Brussels sprouts. Cook in a little salted water for 10 minutes. Pour boiling water over the tomatoes and peel them. Cut into pieces. Grease an ovenproof dish with butter. Carefully mix the Brussels sprouts, meatballs, and tomato pieces. Sprinkle with salt and pepper. Pour into the dish. Whisk together the cream, eggs, and cheese, season with salt and pepper, and then pour over the mixture. Place the casserole in the preheated oven. Bake at 220°C for approximately 15-20 minutes, until the surface is golden brown.