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This cozy bowl with tender Brussels sprouts and punchy meatballs swimming in a velvety sauce is just the thing for chilly evenings. Juicy meatballs pair up with mild Brussels sprouts and a creamy, flavor-packed sauce—easygoing comfort food that chases away the cold.
I tossed this together on a snowy weekend with the family, and ever since then it's been one of our favorites when Brussels sprouts come into season. My kids scoop up the little meatballs in the sauce every time.
Tasty Ingredients
- Brussels sprouts: You'll want a kilo—perfect for vitamins and that bold winter flavor! Go with the freshest, firm, bright green sprouts you can get
- Ground mixed meat: A balance of beef and pork keeps things juicy and flavorful. Don't pick extra-lean for more taste
- Schmand or crème fraîche: Both make the sauce lovely and creamy—the choice is yours. Schmand is fresh and gives a gentle zip
- Vegetable broth: Needed both for simmering the sprouts and for the sauce. Homemade or decent instant boosts flavor big time
- Flour: Key for thickening your sauce. Regular all-purpose (type 405) works
- Butter: Rounds out the sauce and pushes up richness—skip the margarine and use the real deal here
- Egg: Holds the meat mixture together. The fresher your egg, the better
- Broth powder or granules: Adds more flavor to your meatball mix—go for one without added flavors or MSG if possible
- Bread crumbs: Soak up extra moisture and give the perfect texture to your meatball mix. Fresh crumbs work best
- Mustard: Adds a gentle hint of heat and more depth. Medium mustard is great for this
- Salt and pepper: Can't skip these! Fresh cracked pepper adds another kick
- Nutmeg: Freshly grated nutmeg and Brussels sprouts just belong together for best flavor
- Garlic: Gives a mild punch and warms things up—fresh cloves are great
- Cooking fat: Good oil or clarified butter gets those meatballs browned and tasty
Step-by-step directions
- Warm it all together:
- Drop the cooked Brussels sprouts and meatballs gently into your finished sauce. Carefully fold everything so nothing breaks. Warm everything back up gently—but don't let it boil
- Finish the sauce:
- Once the sauce is off the heat, stir in your schmand or crème fraîche. Taste and tweak with salt, pepper, and nutmeg till it's just right
- Make a sauce base:
- Melt butter in your empty pot, then add flour and stir for a couple of minutes till it loses its raw taste. Gradually pour in that hot reserved broth, whisking the whole time so things stay smooth and creamy—you're looking for a nice loose but silky sauce
- Drain and save the broth:
- Pour the Brussels sprouts through a strainer and catch that cooking broth—you'll want that for the sauce
- Sear the meatballs:
- Wet your hands, roll the meat mix into balls about the same size as your sprouts. Sear them on all sides in hot oil or fat in a nonstick pan, till just browned. No need to cook them through yet
- Add in the binders:
- Crack the egg and throw in breadcrumbs, mixing well until the whole thing comes together but isn't soggy. It should pull easily off your hands
- Mix up your meat:
- Spice your ground meat really well with salt, pepper, freshly grated nutmeg, mustard, broth powder, and chopped garlic. Make sure everything is mixed up nicely for even flavor
- Get started with the sprouts:
- Toss your Brussels sprouts into simmering broth for 10 to 15 minutes. They should be knife-tender but still have a bit of bite. Don't dump the broth—you'll use it for your sauce soon!
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Good to know
This is one of my favorite cold-weather stews and it’s awesome for making ahead. That big load of Brussels sprouts brings lots of fiber and good stuff. Honestly, leftovers are better the next day. Even folks in my family who aren’t big Brussels sprout fans dig in when it’s swimming in this creamy sauce with little meatballs. I always remember how silky the sauce feels, especially after rewarming.
Storage and leftovers
This dish is perfect if you want to meal-prep. Stashed in a sealed container in the fridge, it’ll stay good for 2–3 days. Just stir and maybe splash in some milk or broth before reheating. Freezes well, too—should be tasty for up to two months. The sauce might separate a bit after thawing, but it’s fine once you heat it up again.
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Switch it up
If you want to try something different, swap the ground meat for ground chicken or a veggie alternative. You can make veggie balls using oats and grated cheese. For an extra-rich twist, add a splash of cream instead of schmand. Want more punch? Stir in a spoonful of Dijon mustard or sprinkle in some paprika with your meat mixture.
What to serve it with
Chunky rustic bread or crispy roast potatoes work great on the side. Squeeze some lemon on top for brightness right before serving. For an extra wintry vibe, toss some toasted walnuts over your bowl.
Bit of Brussels sprouts history
Brussels sprouts actually come from Belgium and get their groove on in Germany every winter. The flavor really mellows out and sweetens after the first frosts, since the cold turns those bitter notes into sugar. That’s why they taste so good straight from a chilly patch.
Frequently Asked Questions
- → What's the trick for really soft Brussels sprouts?
Let Brussels sprouts bubble in hot veggie broth for 10–15 minutes till they're soft but still have a bite.
- → Which spices work best for meatballs in stew?
Usually pepper, salt, nutmeg, mustard, and garlic pack those meatballs with flavor.
- → Can I swap the sour cream for something else?
Yep, crème fraîche or cream cheese do the trick for keeping the sauce nice and creamy.
- → Can I prep the meatballs ahead of time?
Totally. Shape and cook the meatballs before and just toss them into the sauce when you need them.
- → Why does the stew taste even better the next day?
Letting it rest helps veggies, meat, and spices come together for a stronger flavor the following day.