Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, meat balls with hidden brussels sprouts. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Meat Balls with Hidden Brussels Sprouts is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Meat Balls with Hidden Brussels Sprouts is something that I’ve loved my whole 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 get started with this particular recipe, we must first prepare a few ingredients. You can have meat balls with hidden brussels sprouts using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Meat Balls with Hidden Brussels Sprouts:
- Make ready Meatballs
- Make ready 10 Brussels sprouts
- Take 250 grams Ground meat for making sausages
- Take 1/2 Onion
- Take 1 clove Garlic
- Prepare 50 ml White wine
- Prepare 1/4 Red bell pepper
- Get 1/2 bunch Fresh parsley
- Get 2 tbsp Panko
- Prepare 1 1/2 tbsp Milk
- Prepare 1/2 Egg
- Get Sauce
- Make ready 200 ml ■Tomato sauce
- Take 200 ml ■White wine
- Prepare 200 ml ■Water
- Get 1 ■Soup stock cube
They're reminiscent of the kind of Brussels sprouts you order at restaurants that leave you wondering what is it that they do to. Meet the Cook: There were seven of us children when I was a girl, and I was the second oldest. I rate the meatball as one of the best ever food inventions - and a great way to pack in the protein after weight loss surgery. Brussels sprouts are thought to have originated in Ancient Rome, though they gained their popularity (and name) in Brussels, Belgium.
Steps to make Meat Balls with Hidden Brussels Sprouts:
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- Roll all of the balls the same way, as shown. Heat the pan with the sauce over medium heat.
- 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.
- 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.
- 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.
- When you cut into them, the Brussels sprouts are nice and round. It is really soft, so it is easy to eat.
They're now widely popular in the U. S. and Europe, with the Netherlands (hollahhh!) being the largest producer of these. Chopped meatballs, brussels sprouts and potatoes. Meatballs Meatballs in a tomato-herb sauce, sprinkled with parmesan cheese and chopped fresh basil served in a cast iron skillet Spaghetti pasta with meatballs sprinkled with chopped parsley , top view. More Brussels sprouts stories: The Secret to Better Brussels Sprouts: Bacon The Kitchy Kitchen's Brussels Sprouts Caesar Salad We're Seeing It Everywhere: Brussels Sprouts with Fish Sauce.
So that is going to wrap it up for this exceptional food meat balls with hidden brussels sprouts recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
