Summary

Ingredients

• 500 g minced meat, mixed (beef and pork)
• 1 onion (s)
• 1 egg (s) for the meat mixture
• 2 egg (s) for the sauce
• salt
• pepper
• Paprika powder
• Coriander, ground
• 3 tablespoon oil
• 1 kg Brussels sprouts
• 500 g tomato (s)
• butter
• 125 ml cream
• 2 tablespoon cheese, grated Emmentaler

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Instructions

1. Put the minced meat in a bowl. Peel onions and cut them into fine pieces. Mix the minced meat with the onion, egg, salt, pepper, paprika and coriander. Shape the minced meat into small balls the size of Brussels sprouts with wet hands. Heat oil in a pan. Fry the meatballs brown all over over high heat, remove from the pan and keep warm. Clean and wash Brussels sprouts. Cook in a little salted water for 10 minutes. Pour boiling water over the tomatoes and peel them. To cut in pieces.
2. Grease an ovenproof dish with butter. Carefully mix the Brussels sprouts, meatballs and tomato pieces together. Sprinkle with salt and pepper. Fill into the mold.
3. Whisk the cream, eggs and cheese together, season with salt and pepper, then pour over the mixture. Put the casserole in the preheated oven. Bake at 220 ° for approx. 15-20 minutes until the surface is golden yellow.