Brussels Sprouts Gratin with Minced Meat Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g Brussels sprouts
- 300 g minced beef
- 1 large onion (s), finely chopped
- 1 clove garlic, pressed
- 1 egg (s)
- 1 tablespoon mustard
- 1 tablespoon soy sauce
- 0.5 teaspoon ½ salt
- pepper
- some oil or butter for frying
For the cast:
- 200 g mascarpone, room temperature or slihtly warmed up
- 0.25 liter ¼ milk
- 1 tablespoon cornstarch
- 2 teaspoons curry
- 1 teaspoon salt
- pepper
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts, halve if necessary and cook uncovered for 10 to 15 minutes, then drain.
- For the meat balls, mix all the ingredients well, form nut-sized balls.
- Let the oil or butter get hot in the frying pan, fry the meat in batches all around for about 4 to 5 minutes.
- Spread the Brussels sprouts and meatballs in a greased ovenproof dish.
- For the topping, mix all the ingredients together and pour over the gratin.
- Gratinate at 220 degrees in the middle of the preheated oven for about 30 minutes.
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