John Myers
Ingredients for 4 servings:
- 600 g Brussels sprouts, frozen
- 400 g minced turkey
- salt and pepper
- Paprika powder
- 2 tbsp olive oil
- 4 tbsp yogurt, 1.5% fat
- 1 tbsp lemon juice
- 200 ml vegetable stock
- 100 g cheese, grated Emmental
- Fresh herbs for garnishing
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Defrost the Brussels sprouts according to the package instructions. Preheat oven to 220°C (200°C fan-assisted oven). Place the ground meat in a bowl and season generously with salt, pepper, and paprika. Form the mixture into small balls. Grease a baking dish. Add the Brussels sprouts and meatballs. Make a sauce from olive oil, yogurt, lemon juice, and broth and pour it over the casserole. Cover with aluminum foil and bake in the oven for about 25 minutes. After 20 minutes, remove the cover. Sprinkle the Emmental cheese over the casserole and bake for about 5 more minutes, until the cheese has melted or is starting to crisp up a bit—depending on your taste. Garnish with fresh herbs. Serve with (whole-grain) baguette.
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