Brussels sprout stew with meatballs, ready in 30 minutes

1. Clean the Brussels sprouts and remove the outer leaves. Peel the onion and garlic cloves and chop finely.
2. Put the minced meat in a bowl. Add the chopped onion, garlic, egg, breadcrumbs, salt and pepper and mix well. Form small balls from the mixture.
3. Heat the oil in a large pan and fry the meatballs all over. Then remove from the pan and set aside.
4. Put the Brussels sprouts in the pan and fry briefly. Pour in the vegetable stock and add the bay leaf. Bring the stew to the boil and simmer for about 20 minutes.
5. In the meantime, stir the flour with a little cold water until smooth. After 20 minutes, add the roux to the pan and stir well. Bring the stew to the boil again and simmer for another 10 minutes.
6. Finally, stir in the cream and put the meatballs back in the pan. Season the stew with salt, pepper and nutmeg and bring to the boil again briefly.
7. Arrange the stew in soup bowls and serve. Enjoy!