Brussels Sprouts Meatballs with Mustard
My boyfriend has been craving for brussels sprouts for several months, but they weren't available until recently.
Brussels sprouts are at their peak in January and February! They have an abundance of carotene and dietary fiber, and have about 3 times the amount of vitamin C as cabbage. Recipe by ochikeron
Brussels Sprouts Meatballs with Mustard
My boyfriend has been craving for brussels sprouts for several months, but they weren't available until recently.
Brussels sprouts are at their peak in January and February! They have an abundance of carotene and dietary fiber, and have about 3 times the amount of vitamin C as cabbage. Recipe by ochikeron
Cooking Instructions
- 1
Remove the stems from the Brussels sprouts, and cut a cross-shaped notch into each.
- 2
After cutting in a notch, quickly boil in salt water and drain in a sieve.
- 3
Dry-fry the almond flour without letting it burn. ※I am dry-frying a lot in the photo.
- 4
Dry-fry the diced almonds and pink peppercorns without letting it burn.
- 5
Saute the finely chopped onions in butter until softened.
- 6
Knead the almond powder, onions from Step 5, milk-soaked panko, allspice, and salt and pepper into the ground beef.
- 7
Divide the meat from Step 6 into equal portions, and wrap the Brussels sprouts.
- 8
Slowly cook the meat balls from Step 7 in a frying pan coated with almond oil until they are golden and cooked through completely.
- 9
Add [A] and the diced almonds/pink peppercorns from Step 4 after the meat has cooked through, and coat all over.
- 10
Arrange onto a plate, garnish with parsley, and it is done.
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