-
1
Cut a cross-shaped notch into the bottoms of the Brussels sprouts, and boil.
-
2
I keep boiled ingredients in the freezer, so I used defrosted ones this time.
-
3
Finely chop the onion.
-
4
Smash the garlic and remove the sprouting part inside.
-
5
Heat olive oil in a frying pan, and saute the onions over medium heat.
-
6
Add garlic once the onions have become transparent.
-
7
Add 50 ml of white wine, cover with a lid, and simmer to reduce.
-
8
Let cool once the moisture has mostly evaporated.
-
9
While the onions are cooling, prepare the sauce.
-
10
Please use your favorite tomato sauce.
-
11
Add the tomato sauce, white wine, water, soup stock cube, and bring to a boil after the stock cube has dissolved.
-
12
Turn the heat off.
-
13
Add panko to a bowl, and sprinkle with the milk.
-
14
Finely chop the bell pepper and parsley, and add to the bowl.
-
15
Put the ground meat and egg at this point, and everything together well.
-
16
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).
-
17
Form the meatballs.
-
18
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).
-
19
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.
-
20
Roll all of the balls the same way, as shown.
-
21
Heat the pan with the sauce over medium heat.
-
22
In order to seal the flavor of the meat, brown the meatballs in a frying pan before adding to the sauce.
-
23
Cook 4 at a time in a frying pan with a little oil, rolling them around until browned.
-
24
Use a spoon to scoop them out, and put them into the pan with the sauce.
-
25
Transfer all of the meatballs into the pot.
-
26
Bring the sauce to a boil and then reduce to a low heat, cover with a lid, and simmer gently for about an hour.
-
27
Turn the meatballs over from time to time.
-
28
This is after an hour.
-
29
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.
-
30
When you cut into them, the Brussels sprouts are nice and round.
-
31
It is really soft, so it is easy to eat.
