Meatball and Brussels Sprout Puree Casserole

Ingredients for 4 servings:

• 500 g Brussels sprouts, fresh
• 500 g minced meat, mixed
• 1 onion(s), finely diced
• 1 tsp sweet paprika powder
• 1 garlic clove(s), finely chopped
• 1 tbsp, leveled mustard, medium hot
• 1 egg(s)
• Oil or margarine for frying
• 500 g potatoes, floury or mostly waxy
• 200 ml milk
• 40 g butter
• ½ tsp nutmeg
• 2 eggs
• salt and pepper
• 100 g grated Gouda or Emmental cheese

Instructions

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

Peel and quarter the potatoes, then boil them in salted water until tender. Drain the cooking water and set the potatoes aside to cool. Trim the Brussels sprouts, cut a cross into the stem, and cook the florets in boiling salted water for 6-8 minutes. Drain the cooking water. Mix the ground meat, egg, and spices together and form into small balls about the size of the sprouts. Fry the balls in a pan until well browned. Place the cooked potatoes in a bowl with the milk, butter, nutmeg, and a pinch of salt and pepper and puree everything. Stir the two eggs into the puree. The consistency should be thick and runny. Arrange the Brussels sprouts and meatballs (alternating between 1 cabbage and 1 minced meat) in a baking dish and spread the puree over them. Then sprinkle the cheese over the top and put everything in the oven for 15 minutes at 185°C fan-assisted or 200°C top/bottom heat.