Brussels sprouts meatballs

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Wanting to eat more green vegetables? Needing more fibre in your diet? Well, I’ve found a dish that makes Brussels sprouts taste absolutely fantastic!

Why do most of us cringe at the sound of Brussels sprouts? I think it stems from when we were kids and being forced to eat them or maybe that they were never cooked properly! Seriously, give this a try! It will not only appeal to adults but hopefully the kids will love it too!

It doesn’t take long to cook and you can either do it in the oven or one the stove. I chose to do it on the stove.

I chose fresh baby Brussels sprouts. I find they’re tender and sweet and don’t take as long to cook. Try to get fresh sprouts if you can, if they’re in season or frozen is fine. I found my inspiration from Shirley’s family recipe, who lives in Missouri, USA and I just had to give it a try. Such amazing flavours and a wonderful dish to have on those cold nights – warms you from the inside out!

INGREDIENTS:
Meatballs:
500 grams beef mince
1 small onion, finely diced
1 garlic clove, minced
2 eggs
1 teaspoon dried thyme
Salt & pepper to taste
20 baby Brussels sprouts
Breadcrumbs to coat meatballs
2 tablespoons olive oil

Sauce:
1 small onion, finely sliced
8 button mushrooms, thinly sliced
1 teaspoon butter
¼ cup breadcrumbs
1 jar (680 grams) tomato passata
1 cup chicken stock
¼ cup cooking cream

To serve:
¼ cup fresh parsley
Parmesan, shaved or grated

METHOD:
Mix the first 6 meatball ingredients together in a large mixing bowl.

Shape the mince mixture around each Brussels sprout to form meatballs and roll in breadcrumbs.

Place a large fry pan with a lid on medium heat, add oil and fry meatballs until browned. If needed, cook in 2 batches. Remove the meatballs onto a plate until needed.

Add onion, mushrooms and butter into the same fry pan and saute. Put meatballs back into the pan. Pour in chicken stock and passata and gently combine the sauce through. Place the lid on and simmer on lowest heat for 1-1½ hours.

Remove from heat and gently stir through cream.

Serve in a big bowl, topped with parsley and Parmesan. Then sit down and enjoy this heart-warming dish – perfect!

Serves 4-6 people

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