Brussels Sprouts with Mini Meatballs
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g Brussels sprouts
- 250 g carrot (s)
- 350 g potato (s)
- 1 spring onion (s)
- 300 g minced beef
- 3 tablespoon breadcrumbs
- 1 chilli pepper (s)
- 1 egg (s)
- salt
- pepper
- Paprika powder, noble sweet
- Lemon juice
- Oil (sunflower oil)
- 2 onions)
- 2 tablespoon butter
- 500 ml broth
- 125 g crème fraîche
- 0.5 ½ bunch parsley, smooth
- 3 tablespoon almond (s) (flakes)
Print Recipe
Pin Recipe Instructions
- Clean and wash Brussels sprouts, cut off the stalk, cut in half and drain. Peel, wash and cut the carrots into rings. Peel, wash and quarter the potatoes. Clean and wash the spring onions and cut into very thin rings. Wash the chili peppers, dice very finely.
- Knead the ground beef, spring onions, chilli pepper, breadcrumbs and egg, season well with paprika powder, salt and pepper. Shape the minced meat dough into approx. 12 small meatballs with moistened hands.
- Fry the mini meatballs on both sides in the hot oil, set aside while still warm.
- Peel the onions, dice finely. Heat the butter in a saucepan and sauté the onion cubes until translucent. Add Brussels sprouts, potatoes and carrots, deglaze with broth. Let everything cook on medium heat for about 15 minutes.
- In the meantime, wash the parsley, pat dry, pluck and finely chop. Lightly toast the almond flakes without fat.
- Stir the creme fraiche and chopped parsley into the vegetables. Season to taste with salt, pepper and a little lemon juice. Finally add the meatballs to the vegetables and stir. Sprinkle with flaked almonds.
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