Brussels Sprouts Meatballs
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 140 g Brussels sprouts
- 250 g round beef
- 1 egg (s)
- 1 tablespoon onion (s), confectioned
- 1 tablespoon corn grits
- salt
- Black pepper from the mill
- Fat for frying
- some corn grits to roll over
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts and cut crosswise on the stalk. Blanch in slightly boiling salted water for three minutes, rinse immediately in very cold water and drain in a sieve.
- Knead the minced meat well in a bowl with the egg, onions and 1 tablespoon corn grits, then season with salt and pepper.
- With wet hands, separate 10 servings of minced meat and work a Brussels sprout florets into each portion so that each floret is well coated by the mince.
- Put some corn grits in a clean bowl and roll the meatballs in it. Instead of semolina you can of course also use flour. I think it gets crispier with semolina.
- Fry the meatballs in the hot fat in a pan. Then serve with side dishes of your choice.
- The full serving has 850 calories.
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