Meat Balls with Hidden Brussels Sprouts
I wanted people who hate Brussels sprouts to eat them, so I hid them inside meatballs for a reverse-cabbage roll. My family ate up the Brussels sprouts without even realizing it, so I've repeated this recipe several times before settling on this version.
*I used ground sausage meat to make this, but you can use sausages as well, or use ground pork and 2 slices of finely chopped bacon with salt, pepper, garlic powder, and your favorite spices.
*As for the tomato sauce, you can use store-bought, homemade, or even tomato purée. When using purée, add sautéed onions and garlic, sugar, and miso to round out the flavors. Recipe by sunny.
Meat Balls with Hidden Brussels Sprouts
I wanted people who hate Brussels sprouts to eat them, so I hid them inside meatballs for a reverse-cabbage roll. My family ate up the Brussels sprouts without even realizing it, so I've repeated this recipe several times before settling on this version.
*I used ground sausage meat to make this, but you can use sausages as well, or use ground pork and 2 slices of finely chopped bacon with salt, pepper, garlic powder, and your favorite spices.
*As for the tomato sauce, you can use store-bought, homemade, or even tomato purée. When using purée, add sautéed onions and garlic, sugar, and miso to round out the flavors. Recipe by sunny.
Cooking Instructions
- 1
Cut a cross-shaped notch into the bottoms of the Brussels sprouts, and boil. I keep boiled ingredients in the freezer, so I used defrosted ones this time.
- 2
Finely chop the onion. Smash the garlic and remove the sprouting part inside. Heat olive oil in a frying pan, and sauté the onions over medium heat. Add garlic once the onions have become transparent. Add 50 ml of white wine, cover with a lid, and simmer to reduce. Let cool once the moisture has mostly evaporated.
- 3
While the onions are cooling, prepare the sauce. Please use your favorite tomato sauce. Add the tomato sauce, white wine, water, soup stock cube, and bring to a boil after the stock cube has dissolved. Turn the heat off.
- 4
Add panko to a bowl, and sprinkle with the milk. Finely chop the bell pepper and parsley, and add to the bowl. Put the ground meat and egg at this point, and everything together well.
- 5
Add the cooled ingredients from Step 2 to Step 4, and mix again (The mixture in the photo doesn't include parsley, so it will actually be greener).
- 6
Form the meatballs. Make a ball about the same size as the Brussels sprouts, place in the palm of your hand, and firmly press in a sprout (Refer to photo). The meat mixture is covering the sprout but there wasn't enough, so I added more, covering all exposed areas, and rolled into a ball.
- 7
Roll all of the balls the same way, as shown. Heat the pan with the sauce over medium heat.
- 8
In order to seal the flavor of the meat, brown the meatballs in a frying pan before adding to the sauce. Cook 4 at a time in a frying pan with a little oil, rolling them around until browned. Use a spoon to scoop them out, and put them into the pan with the sauce.
- 9
Transfer all of the meatballs into the pot. Bring the sauce to a boil and then reduce to a low heat, cover with a lid, and simmer gently for about an hour. Turn the meatballs over from time to time.
- 10
This is after an hour. Let it cool once if you have time, heat it up again - it will become even more delicious as the flavors penetrate the meatballs even more.
- 11
When you cut into them, the Brussels sprouts are nice and round. It is really soft, so it is easy to eat.
Cooksnaps
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