John Myers
Speculoos Meatballs with Fried Brussels Sprouts and Clementine Hollandaise
The perfect speculoos meatballs with fried brussels sprouts and clementine hollandaise recipe with a picture and simple step-by-step instructions.
- 300 g Mixed minced meat
- 1 Chopped onion
- 60 g Speculoos biscuits
- 400 g Brussels sprouts, fresh
- 1 Egg yolk
- 1 Organic clementines
- 100 g Liquid butter
- Chili powder
- Salt
- Sugar
- Vegetable oil
- 1. Fry the onions in oil until translucent and finely crumble the speculoos. Mix both with the minced meat and season with salt and chilli. Shape the minced meat into four meatballs and fry in a little oil over medium heat. 2. Clean the Brussels sprouts, quarter them and fry them in oil until they are lightly colored. Then salt and cook with the lid closed while adding a little water. 3. Grate some of the peel of the clementine and then squeeze out the juice. Put the egg yolks in a metal bowl and whisk with 4-5 tablespoons of clementine juice over a water bath until frothy. When the mass is thick, add the melted butter in a thin stream and continue beating vigorously. Season the hollandaise with salt and sugar and clementine peel.
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