Meat Balls with Hidden Brussels Sprouts
Meat Balls with Hidden Brussels Sprouts

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Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, meat balls with hidden brussels sprouts. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Meat Balls with Hidden Brussels Sprouts is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Meat Balls with Hidden Brussels Sprouts is something which I’ve loved my entire life.

A tasty combination od brussels sprouts and meatballs. Hubby bought a big package of brussels sprouts, and it was impossible to finish them by adding into salads. And I decided to make a main dish with these cute balls.

To begin with this recipe, we must first prepare a few ingredients. You can cook meat balls with hidden brussels sprouts using 16 ingredients and 11 steps. Here is how you cook that.

Active ingredients of Meat Balls with Hidden Brussels Sprouts:
  1. Get Meatballs
  2. Take Brussels sprouts
  3. Make ready Ground meat for making sausages
  4. Get Onion
  5. Get Garlic
  6. Get White wine
  7. Prepare Red bell pepper
  8. Get Fresh parsley
  9. Make ready Panko
  10. Make ready Milk
  11. Prepare Egg
  12. Take Sauce
  13. Prepare ■Tomato sauce
  14. Make ready ■White wine
  15. Get ■Water
  16. Take ■Soup stock cube

Tasty rib with meat lying on the plate with freshly roasted brussels sprouts and cheese balls close up. Same Series: Soup with meatballs and brussels sprouts. Tasty rib with meat lying on the plate with freshly roasted brussels sprouts and cheese balls close up. Cook simply and dress at the end: Some sauces, like soy sauce, can hide the Brussels.

How to Process To Make Meat Balls with Hidden Brussels Sprouts:
  1. Cut a cross-shaped notch into the bottoms of the Brussels sprouts, and boil. I keep boiled ingredients in the freezer, so I used defrosted ones this time.
  2. Finely chop the onion. Smash the garlic and remove the sprouting part inside. Heat olive oil in a frying pan, and sauté the onions over medium heat. Add garlic once the onions have become transparent. Add 50 ml of white wine, cover with a lid, and simmer to reduce. Let cool once the moisture has mostly evaporated.
  3. While the onions are cooling, prepare the sauce. Please use your favorite tomato sauce. Add the tomato sauce, white wine, water, soup stock cube, and bring to a boil after the stock cube has dissolved. Turn the heat off.
  4. Add panko to a bowl, and sprinkle with the milk. Finely chop the bell pepper and parsley, and add to the bowl. Put the ground meat and egg at this point, and everything together well.
  5. Add the cooled ingredients from Step 2 to Step 4, and mix again (The mixture in the photo doesn't include parsley, so it will actually be greener).
  6. Form the meatballs. Make a ball about the same size as the Brussels sprouts, place in the palm of your hand, and firmly press in a sprout (Refer to photo). The meat mixture is covering the sprout but there wasn't enough, so I added more, covering all exposed areas, and rolled into a ball.
  7. Roll all of the balls the same way, as shown. Heat the pan with the sauce over medium heat.
  8. In order to seal the flavor of the meat, brown the meatballs in a frying pan before adding to the sauce. Cook 4 at a time in a frying pan with a little oil, rolling them around until browned. Use a spoon to scoop them out, and put them into the pan with the sauce.
  9. Transfer all of the meatballs into the pot. Bring the sauce to a boil and then reduce to a low heat, cover with a lid, and simmer gently for about an hour. Turn the meatballs over from time to time.
  10. This is after an hour. Let it cool once if you have time, heat it up again - it will become even more delicious as the flavors penetrate the meatballs even more.
  11. When you cut into them, the Brussels sprouts are nice and round. It is really soft, so it is easy to eat.

Brussels Sprouts are worth a second (or third) shot! Currently trending in culinary circles, this cruciferous vegetable is now being highlighted on top chefsʼ seasonal menus across the country. Although tiny, these little cabbages are. · Jazz up your Brussels Sprouts with a kick of garlic and freshly grated cheese - making this simple side dish one that the whole family will love! · Salty bacon pairs naturally well with Brussels sprouts, which obtain a nutty sweetness when roasted in the oven. brussel sprout-meat-balls nutrition facts and nutritional information. Written by Lacey Baier. in Sides. I've always been confused as to why Brussels Sprouts gets such a bad wrap with both kids and adults alike.

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