When evenings turn cold and you crave a real pot meal, this Brussels sprout and meatball stew hits the spot. It’s the kind of family recipe that simmers without fuss, with a simple sauce, tender vegetables, and soft meatballs.
Ingredients :
- Brussels sprouts — They give the dish its character, with a slight bitterness that keeps the stew from being flat. Choose firm, bright green ones with tight leaves; if large, cut them in half for more even cooking.
- Ground meat — It provides the hearty element and the juices that flavor the broth. Beef gives a stronger taste, veal a softer texture, and ground turkey works well for a lighter version.
- Breadcrumbs — They retain moisture in the meatballs and prevent them from becoming dense. If you don’t have any, finely crumbled stale bread works just as well, with a slightly more rustic texture.
- Carrots — They add a subtle sweetness and a warm color to the pot. Slice them not too thick so they become tender without falling apart.
