A generous, satisfying dinner for the whole family: tender meatballs, Brussels sprouts, and fragrant vegetables simmer gently in a light sauce made with tomato paste and sour cream. Everything comes together in one skillet for a colorful, inviting dish that fits weekday cooking beautifully.
Ingredients
- Brussels sprouts — 400 g (14 oz)
- Ground beef/pork — 500 g (1.1 lbs)
- Potatoes — 400 g (14 oz)
- Carrot — 150 g (5 oz)
- Onion — 1 pc.
- Bell pepper — 1 pc. (optional)
- Garlic — 2 cloves
- Egg — 1 pc.
- Bread crumbs — 2 tbsp
- Tomato paste — 1 tbsp
- Water or beef broth — 200 ml (3/4 cup)
- Sour cream — 2 tbsp (optional)
- Vegetable oil — 2 tbsp
- Salt — 1 tsp
- Ground black pepper — 1/2 tsp
- Sweet paprika — 1 tsp
- Fresh herbs for serving — to taste
How to Make It
- Prepare the vegetables: rinse the Brussels sprouts and, if the heads are large, cut them in half; peel the potatoes and cut into cubes; finely chop the onion; grate the carrot on the large holes of a box grater; slice the bell pepper into strips; mince the garlic.
- Mix the meatball mixture: combine the meat, egg, garlic, bread crumbs, salt, pepper, and paprika. Mix thoroughly and shape 16–20 small meatballs with damp hands.
- In a large skillet, heat the oil over medium heat and brown the meatballs for 4–5 minutes until golden on all sides. Transfer to a plate.
- In the same skillet, sauté the onion and carrot for 3–4 minutes until softened. Add the bell pepper and cook for 1 minute more.
- Add the potatoes and stir. Stir in the tomato paste, sour cream if using, and the water or broth. Bring to a gentle simmer.
- Add the Brussels sprouts and return the meatballs to the skillet. Season with salt, cover, and simmer for 15–20 minutes, until the potatoes and sprouts are tender.
- Adjust the consistency: add a little more broth if needed, or simmer uncovered for a couple of minutes to thicken. Finish with chopped herbs.
- Serve hot as a complete meal or with a slice of crusty bread.
Nutritional Value per Serving
| Item | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 28 g |
| Fat | 23 g |
| Carbohydrates | 34 g |
| Fiber | 7 g |
| Sodium | 780 mg |
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Tips and Variations
- Without sour cream: replace it with an extra 50–70 ml (3–5 tbsp) of broth or 10% cream.
- Oven-baked version: arrange the vegetables and meatballs in a baking dish, pour over the sauce, cover with foil, and bake at 190°C (374°F) for 25–30 minutes. Remove the foil and brown for 5 minutes more.
- Frozen Brussels sprouts: do not thaw; add them straight to the sauce and cook until tender.
- Lighter version: use turkey or chicken mince, cook in 1 tbsp oil, and simmer a little longer over low heat.
- Spice it to taste: add a pinch of chili, smoked paprika, or thyme for extra aroma.
Frequently Asked Questions
Can I replace the bread crumbs in the meatballs?
Yes. Quick oats (pulsed briefly), semolina, or white bread soaked in water or milk and well squeezed out all work well.
How do I keep Brussels sprouts from overcooking?
Add the sprouts toward the end and simmer for 10–12 minutes, just until tender with a slight bite. Halved sprouts cook faster.
Can I make this without egg?
Yes. Increase the bread crumbs to 3 tbsp or add 1 tbsp of cornstarch to help the meatballs hold their shape.
What can I use instead of tomato paste?
Use 150 ml (2/3 cup) no-sugar tomato sauce or crushed tomatoes. If needed, reduce the sauce a little to reach the right consistency.