John Myers
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Meatballs and Brussels Sprouts with Difference
The perfect meatballs and brussels sprouts with difference recipe with a picture and simple step-by-step instructions.
Meatballs
- 600 g Fresh organic beef / pork minced meat
- 2 piece Eggs free range, L, animal welfare tested
- 2 piece Salt and pepper
- 1 tsp Sweet paprika
- 1 tsp French mustard medium hot with garlic and parsley
- 1 tbsp Tomato paste with seasoned vegetables
- 2 tbsp Breadcrumbs
- 1 tsp Italian spice mix for meat
- 1 piece Onion red, medium
- 3 tbsp Oil: sun + olive
Brussels sprouts
- 350 g Brussels sprouts fresh
- 500 ml Boiling water
- 1 tsp Salt
- 1 tsp Baking soda
- 30 g Butter
- 50 g Bacon
- 1 piece Shallot
- 1 piece Pepper from the grinder
- 1 piece Freshly grated nutmeg
triplets
- 300 g 8 St. Drillinge
- 500 ml Water cold
- 1 tsp Organic vegetable broth, instant
Meatballs
- Put the minced meat at room temperature in a suitable bowl, crack open the eggs (remove the hailstones) and add, salt and pepper, season with paprika. Add mustard, tomato paste, breadcrumbs and Italian spices. Mix thoroughly and let steep for 15 minutes. Peel and dice the onion, add to the minced meat before roasting (otherwise it will be bitter) and season to taste again. Shape any meatballs with wet hands. Heat the oil moderately in a pan and fry the meatballs on both sides for approx. 6 minutes until golden brown.
Brussels sprouts
- Clean the Brussels sprouts, cut into a cross on the removed stem and rinse. Bring the water to the boil with the salt in a saucepan, stir in the baking soda, add Brussels sprouts, minimize the heat and cook the cabbage for approx. 15 minutes until firm to the bite, rinse ice cold and drain in a sieve. Dice the bacon, peel the shallot and cut into thin slices. In a saucepan, froth the butter over medium heat, reduce the heat, fry the cabbage lightly in it, add the bacon and leave it out as you like, add the shallot and sauté. Swing now and then. Season to taste with pepper and nutmeg.
triplets
- Peel the triplets and add them to the water. At the right time put the water and the triplets in a saucepan, bring to the boil, stir in the vegetable stock, cook the triplets with the lid on low heat for about 18 minutes, drain and allow to evaporate.
Serving
- Arrange the meatballs, Brussels sprouts and triplets decoratively on preheated dinner plates and enjoy.
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