Hearty Brussels Meatballs (Print Version)

# Ingredients:

→ Main stuff

01 - 1 egg
02 - 1 kg Brussels sprouts, cleaned up
03 - 1 l veggie broth
04 - 400 g mixed ground meat
05 - 2 tbsp wheat flour
06 - 1 tbsp butter
07 - 200 g sour cream or crème fraîche

→ Spices and extras

08 - Oil or fat for frying
09 - Nutmeg to taste
10 - Salt and pepper to taste
11 - 1/2 tsp bouillon powder, or granulated broth
12 - Breadcrumbs, 2 tbsp
13 - Mustard, as much as you like
14 - Garlic, add as you like

# Instructions:

01 - Stir in the sour cream or crème fraîche, add nutmeg and pepper, then gently fold in the Brussels sprouts and meatballs. Warm everything up now.
02 - Melt your butter in a pot, then toss in the flour and let it cook for a bit. Pour in that saved broth while you whisk, making a light and smooth sauce.
03 - Pour off the cooked Brussels sprouts but don’t toss the broth—keep it for later.
04 - Wet your hands and roll the meat mix into balls about the size of the sprouts. Brown them quickly on all sides in hot oil or fat.
05 - Add the egg and breadcrumbs to the seasoned meat. Mix it all really well.
06 - Mix the ground meat with garlic, mustard, bouillon powder, nutmeg, salt, and pepper. Be sure it’s well flavored.
07 - Pop the Brussels sprouts into boiling veggie broth and let them cook until just tender, probably 10-15 minutes.

# Notes:

01 - Honestly, this dish has even more punch the next day after soaking up all the flavors.

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