Summary

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

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Instructions

1. Clean the Brussels sprouts, halve if necessary and cook uncovered for 10 to 15 minutes, then drain.
2. For the meat balls, mix all the ingredients well, form nut-sized balls.
3. Let the oil or butter get hot in the frying pan, fry the meat in batches all around for about 4 to 5 minutes.
4. Spread the Brussels sprouts and meatballs in a greased ovenproof dish.
5. For the topping, mix all the ingredients together and pour over the gratin.
6. Gratinate at 220 degrees in the middle of the preheated oven for about 30 minutes.