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Oven Meatballs with Brussels Sprouts

Name: Oven Meatballs with Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 600 g mixed minced meat (beef and pork); 500 g fresh Brussels sprouts; 50 g smoked bacon (whole piece); 3 tbsp breadcrumbs; 2 tbsp vegetable oil; 1 pc. free-range egg

(1)

45 min

Under an hour

Gurkerl Küche

Saftige Fleischbällchen treffen auf röstfrische Kohlsprossen – ein unkompliziertes Ofengericht, das mit herzhaftem Speck und einer feinen Kruste überzeugt. Perfekt für ein schnelles Mittagessen oder ein gemütliches Abendessen, das fast wie von selbst im Ofen gart. Ein echter Klassiker der modernen Hausmannskost, der zeigt, wie gut Fleisch und Wintergemüse harmonieren.

Preparation method

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

Mix the minced meat with the egg, breadcrumbs, and very finely diced bacon. Salt as needed – be careful with already salted minced meat and bacon! Finally, incorporate 50 ml of ice-cold water and mix briefly until a homogeneous mass is formed. (Tip: Fry a small test patty in a pan to check the seasoning.)

Grease a baking dish with a little oil. With moistened hands, form the meat mixture into balls the size of table tennis balls and place them in the dish with small gaps. Fill the gaps with the Brussels sprouts and brush everything with the remaining oil.