Glazed Meatballs & Brussel Sprouts

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.

 

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

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