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Baked Meatballs with Brussels Sprouts

Name: Baked Meatballs with Brussels Sprouts
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 600 g mixed minced meat (beef and pork); 500 g Brussels sprouts; 50 g smoked bacon; 30 g breadcrumbs; 1 egg; 30 ml vegetable oil

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Knuspr-Küche

Saftige Fleischbällchen treffen auf aromatisch gerösteten Rosenkohl – ein unkompliziertes und gesundes Ofengericht, das in weniger als einer Stunde auf dem Tisch steht. Die Kombination aus herzhaftem Hackfleisch, würzigem Speck und dem leicht nussigen Aroma des Rosenkohls macht dieses Rezept zu einem perfekten Familienessen für den Alltag. Servieren Sie dazu klassisches Kartoffelpüree für das ultimative Wohlfühlerlebnis.

Preparation method

Preparation

Preheat the oven to 200 °C top/bottom heat. Clean the Brussels sprouts by removing the outer, unappealing leaves. Otherwise, leave the sprouts whole and do not halve them.

Mix the minced meat in a bowl with the egg, breadcrumbs, and very finely diced bacon. Season with salt as needed (caution: bacon and some minced meat mixtures are already salty). Finally, work in 50 ml of ice-cold water and knead briefly until a homogeneous mixture is formed.

Baking

Grease a baking dish with a little oil. With moistened hands, shape the meat mixture into table-tennis-ball-sized balls and place them in the dish with some space between them. Fill the gaps with the Brussels sprouts and brush everything with the remaining oil.

Chef's tip

For a particularly fine touch, you can mix a pinch of freshly grated nutmeg into the minced meat mixture – this goes wonderfully with the Brussels sprouts.