Brussels Sprout Stew with Meatballs

In a large bowl, combine the ground meat, breadcrumbs, egg, Parmesan cheese, minced garlic, thyme, salt, and pepper. Mix well until fully incorporated.

Roll the mixture into small meatballs, about 1-1.5 inches in diameter.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, about 6-8 minutes. Don’t worry if they are not fully cooked through, as they will finish cooking in the stew. Set aside.

2. Make the Stew:
In a large pot or Dutch oven, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened.

Add the minced garlic and cook for another 1-2 minutes, stirring frequently.

Add the sliced carrots, diced potatoes, Brussels sprouts, and rosemary. Stir everything to combine.

Pour in the chicken or vegetable broth, then bring the mixture to a boil. Once boiling, lower the heat to a simmer.

3. Simmer the Stew:
Carefully add the browned meatballs to the pot with the stew. Stir gently to combine.

Cover the pot and let it simmer for about 30-40 minutes, or until the meatballs are fully cooked, and the vegetables are tender.

4. Season and Serve:
Taste the stew and adjust the seasoning with salt and pepper if needed.

Once done, ladle the stew into bowls and garnish with fresh parsley, if desired.

Serving and Storage Tips:

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