Brussels sprout meatballs

Ingredients for 1 servings:

• 140 g Brussels sprouts
• 250 g minced beef
• 1 egg(s)
• 1 tbsp onion(s), confit
• 1 tbsp cornmeal
• Salt
• Black pepper, freshly ground
• Fat for frying
• some cornmeal for rolling

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

makes 10 vegetable meatballs

Trim the Brussels sprouts and cut a cross in the stalk. Blanch them in lightly boiling salted water for three minutes, immediately plunge them into very cold water, and drain well in a colander. In a bowl, knead the minced meat with the egg, onion, and 1 tablespoon of cornmeal, then season with salt and pepper. With wet hands, separate 10 portions of minced meat and work a Brussels sprout floret into each portion, ensuring each floret is well coated. Place some cornmeal in a clean bowl and toss the meatballs in it. You can, of course, use flour instead of semolina. I find it crispier with semolina. Fry the meatballs in hot fat in a pan. Then serve with your choice of side dishes. The entire portion has 850 calories.