Products You'll Need:
Garlic Olive Oil
Madagascar Black Peppercorn Olive Oil
Blackberry-Ginger Dark Balsamic
Tangerine Dark Balsamic
For meatballs:
- ½ lb of ground beef or lamb
- 1 small onion, grated
- 1 tsp black pepper
- 1 tsp thyme
- salt
- 1 tbsp bread crumbs
Veggies:
- 1 lb of Brussels sprouts
- 1 cup water (use the boiling water of sprouts)
- 1 tsp black pepper
- salt
INSTRUCTIONS
Boil Brussels sprouts a little until tender, but don’t overcook them. (Blanch) Transfer them into very cold water and wait for a few minutes. Dry and set aside.
Combine meatball ingredients together. Make small meatballs in the same size as the Brussels sprouts.
Pre-heat oven 400 degrees.
Slightly sear meatballs in Extra Virgin Olive Oil and then transfer to baking sheet and bake in oven for 10 minutes at 375 degrees.
Heat 3 Tbsp Garlic Infused Olive Oil in a sauce pan, add 1 Tbsp of mustard, 1/3 cup of Tangerine Balsamic & 1/4 cup of Blackberry-Ginger Balsamic and cook until reduced.
Brush sauce on meatballs (or pour on top) and bake for another 15-20 minutes until golden brown. Note: add pepper flakes for spiciness
Toss Brussels sprouts in 2 tablespoons of Madagascar Black Peppercorn Olive Oil (optional – add salt) either bake or sautee.
Serve over Rice.