Creamy Brussels Sprout Stew with Meatballs

by

Creamy Brussels Sprout Stew with Meatballs

An Explosion of Sweet and Fragrant Flavors

This comforting and creamy Brussels sprout stew combines tender homemade meatballs with sweet, aromatic vegetables for a well-balanced, satisfying dish. The rich sauce, enhanced with nutmeg and finished with a touch of lemon zest, makes every bite delightful. This recipe is perfect for a cozy family meal and is sure to please both kids and adults.

Ingredients

For the Meatballs (serves 4)

  • 300 g minced meat (veal or chicken for a lighter version)
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (for browning)

For the Stew

  • 400 g Brussels sprouts, trimmed and halved
  • 1 large leek, sliced
  • 1 medium carrot, diced
  • 1 clove garlic, minced
  • 400 ml vegetable stock
  • 150 ml full-fat liquid cream
  • 1 teaspoon grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • Zest of 1 lemon (for garnish)
  • Olive oil, for sautéing

Instructions

1. Prepare the Meatballs

  1. In a large mixing bowl, combine the minced meat, egg, chopped parsley, grated Parmesan, breadcrumbs, salt, and pepper. Mix well until the mixture is smooth and holds together.
  2. Using your hands, shape the mixture into small, even-sized meatballs.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs in batches, browning them on all sides until golden. They do not need to be fully cooked at this stage. Remove and set aside.

2. Sauté the Vegetables

  1. In a large casserole or Dutch oven, heat a drizzle of olive oil over medium heat.
  2. Add the sliced leek, diced carrot, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until softened and fragrant.
  3. Add the halved Brussels sprouts and continue to cook for an additional 5 minutes, allowing them to slightly caramelize.

3. Cook the Stew

  1. Pour the vegetable stock into the casserole with the vegetables. Bring the mixture to a gentle boil.
  2. Reduce the heat to low, cover, and let simmer for 15 minutes, allowing the flavors to meld and the Brussels sprouts to become tender.

4. Add the Meatballs and Cream

  1. Carefully return the browned meatballs to the casserole.
  2. Pour in the liquid cream and add the grated nutmeg. Stir gently to combine.
  3. Let the stew simmer uncovered for an additional 5 minutes, allowing the sauce to thicken slightly and the meatballs to finish cooking.

5. Finishing Touches

  1. Taste and adjust seasoning with salt and freshly ground pepper if necessary.
  2. Serve hot, garnished with freshly grated lemon zest for a burst of freshness.
  3. Accompany with warm crusty bread for a complete, satisfying meal.

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 4

This hearty stew is perfect for chilly evenings, combining creamy textures with sweet and savory notes. The meatballs remain juicy and tender, while the Brussels sprouts lend their subtle bitterness, perfectly balanced by the cream and nutmeg.

Leave a Comment