Peel the onion, dice it finely and put it in a bowl with the minced meat and all the other ingredients for the meatballs, except for the sheep's cheese, and mix well.

Clean the Brussels sprouts and cook them in salted water.

Peel the potatoes, cut them into cubes and cook them in salted water.

Cut the sachaf cheese into cubes, form meatballs from the minced meat, press a cube of sheep's cheese into each meatball and fry the meatballs brown in a pan with clarified butter.

Pour off the Brussels sprouts, sprinkle with nutmeg and melt the Gorgonzola in the Brussels sprouts, toss well and keep warm.

Drain the potatoes, add milk, butter and herbs, bring to the boil again and mash the potatoes with a potato masher.

Arrange the meatballs with the Brussels sprouts and mashed potatoes on plates, garnish the mashed potatoes with fried onions and serve.