Brussels Sprouts Meatballs with Mustard

1. 1

   Remove the stems from the Brussels sprouts, and cut a cross-shaped notch into each.

2. 2

   After cutting in a notch, quickly boil in salt water and drain in a sieve.

3. 3

   Dry-fry the almond flour without letting it burn.

4. 4

   I am dry-frying a lot in the photo.

5. 5

   Dry-fry the diced almonds and pink peppercorns without letting it burn.

6. 6

   Saute the finely chopped onions in butter until softened.

7. 7

   Knead the almond powder, onions from Step 5, milk-soaked panko, allspice, and salt and pepper into the ground beef.

8. 8

   Divide the meat from Step 6 into equal portions, and wrap the Brussels sprouts.

9. 9

   Slowly cook the meat balls from Step 7 in a frying pan coated with almond oil until they are golden and cooked through completely.

10. 10

    Add [A] and the diced almonds/pink peppercorns from Step 4 after the meat has cooked through, and coat all over.

11. 11

    Arrange onto a plate, garnish with parsley, and it is done.

* Per serving · 4 servings · Values may vary.