Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, brussels sprouts meatballs with mustard. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The Brussels sprouts by themselves had a nice hit of the maple syrup which was really nice. We liked the sauce but thought the it could have used a touch more mustard and maple syrup. Transfer to a plate; discard drippings.
Brussels Sprouts Meatballs with Mustard is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Brussels Sprouts Meatballs with Mustard is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook brussels sprouts meatballs with mustard using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brussels Sprouts Meatballs with Mustard:
- Get 100 grams Brussels sprouts
- Make ready 180 grams Ground beef
- Take 40 grams Finely chopped onions
- Take 2 tbsp Almond flour
- Get 2 tbsp Panko
- Make ready 2 tbsp Milk
- Prepare 1 Allspice
- Take 1 Salt and pepper
- Make ready 10 grams Butter
- Get 30 grams Diced almonds
- Prepare 1 tsp Pink peppercorns
- Take 3 tbsp mayonnaise, 4 teaspoons ground mustard) [A] sauce
- Prepare 1 Almond oil
- Take 1 Fresh parsley
Place the halved Brussels sprouts on a large baking tray. Drizzle olive oil, salt and toss the Brussels sprouts with your hands to cover the olive oil all over the sprouts. And I'm sure you already know it, but the mustard. Pour it over the sprouts and bacon and toss well until they are all completely saturated.
Instructions to make Brussels Sprouts Meatballs with Mustard:
- Remove the stems from the Brussels sprouts, and cut a cross-shaped notch into each.
- After cutting in a notch, quickly boil in salt water and drain in a sieve.
- Dry-fry the almond flour without letting it burn. ※I am dry-frying a lot in the photo.
- Dry-fry the diced almonds and pink peppercorns without letting it burn.
- Saute the finely chopped onions in butter until softened.
- Knead the almond powder, onions from Step 5, milk-soaked panko, allspice, and salt and pepper into the ground beef.
- Divide the meat from Step 6 into equal portions, and wrap the Brussels sprouts.
- Slowly cook the meat balls from Step 7 in a frying pan coated with almond oil until they are golden and cooked through completely.
- Add [A] and the diced almonds/pink peppercorns from Step 4 after the meat has cooked through, and coat all over.
- Arrange onto a plate, garnish with parsley, and it is done.
Spread the brussels on a baking sheet. Shake remaining ingredients in tightly covered container. Toss with sprouts and serve immediately. Wash brussels sprouts well, you can remove the first layer of leaves from each if they are not good in condition. Put them in a pot with some water and boil until a little tender.
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