Meatballs with gravy, Brussels sprouts and boiled potatoes à la Didi

Ingredients for 3 servings:

• 3 meatballs from the previous day
• 2 packs of gravy
• 600 g potatoes
• 600 g Brussels sprouts
• 200 ml cream
• 1 tsp vegetable stock powder
• 2 tsp sauce thickener, light
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Recycling leftovers

Prepare the gravy according to the package instructions and heat the meatballs in it. Wash and peel the potatoes. Bring a large pot of water to a boil and add plenty of salt. Quarter the peeled potatoes and add them to the salted water; they should be covered. Cook over medium heat for about 20-30 minutes until soft. Drain after cooking. Wash and trim the Brussels sprouts, and cut a cross into the stalk. Cook in salted water for about 10-12 minutes until tender. Simmer the cream with the vegetable stock powder, stirring continuously. Add the drained Brussels sprouts to the cream sauce. Serve the meatballs with the gravy, boiled potatoes, and Brussels sprouts.