Saturday, 21 November 2009

Brussels meatballs

Well, it is not exactly a recipe from Belgium, I sort of invented the name. I always feel sorry for brussel sprouts as so many people vehemently detest them. For me it is a delicious versatile vegetable which go well with so many flavours and ingredients, and I always suspected they are hated because of unimaginative poor preparations to which they are subjected to. Surely they are not so attractive when they are simply boiled to death to the point they become greyish brown!! This is one of my favourite brussel sprouts recipes which are quite fun to eat also as an idea!!

Brussels Meatballs

for 4 people

24-30 (approx,depending on the size) brussel sprouts, cleaned and the bottoms cut off
500g lean mince, beef
1/4 cup fine bread crumbs
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp garlic powder
2 tsp Lea&Perrin worcestershire sauce

500ml passata (tomato puree)
100ml. red wine
1 onion, minced
2 garlic cloves, minced
olive oil
1 tsp herbs of provence (or mixture of oregano, thyme and majoram)
1 bayleaf
1 tbsp brown sugar
(alternatively a tomato based pasta sauce, homemade or store bought, can be used for a shortcut)

Steam the brussel sprouts with little water in the microwave, until al dente (about 4-5 minutes) let them cool. Brussel sprouts should be on the firm side, but not too much. Test with a toothpick for the texture and if it is still too tough, cook further for another minute or two. Let them cool.

Mix all the rest of meatball ingredients, just as you do with regular meatballs/meatloafs.
Take each brussel sprouts and wrap them with the meatball mixture. Meatball part should be about 5mm thickness or little less.

To make the sauce, sautè the onion and garlic in olive oil, until they are softened.
Add the herbs, pepper, and wine and cook until the major part of wine is evaporated.
Add the passata and brown sugar. Bring it back to boil and simmer, stirring often for about 15 minutes. If needed add a pinch of salt.
Combine the meatball ingredients until blended in well.

Arrange the meatball wrapped brussel sprouts on a buttered baking dish, pour the sauce over, covering each meatballs completely.

Cover the dish with aluminum foil. Bake in the oven at 180°C for 25-30minutes.

1 comment:

  1. I'm from Brussels and this recipe looks fantastic :D Too bad, I'm allergic to Brussels sprouts :(

    I love your blog, Licia!

    *Sending you snuffles*

    Julie the kitten :)