A new twist on brussels sprouts!
1 tbsp Olive the Best Tangerine Dark Balsamic Vinegar
1 tbsp Olive the Best Blackberry-Ginger Dark Balsamic Vinegar
1 tsp dry mustard
2 tbsp Olive the Best Garlic Infused Olive Oil
1 lb ground beef (or ground lamb)
1 dash pepper flakes (optional)
½ lb brussels sprouts
2 tbsp Olive the Best Madagascar Black Peppercorn Olive Oil
1
In saucepan, heat Tangerine, Blackberry Ginger Dark Balsamic, mustard and Garlic Infused Olive Oil over medium heat until reduced.
2
Season ground beef (or ground lamb) with salt and form meatballs.
3
Bake meatballs for 10 min, then pour your balsamic reduction over meatballs (optional: add pepper flakes for spiciness) and return to the oven to finish cooking another 10 minutes.
4
In a separate pan cut brussels sprouts into halves and sauté in Madagascar Black Peppercorn Olive Oil.
5
Serve over rice.
Ingredients
1 tbsp Olive the Best Tangerine Dark Balsamic Vinegar
1 tbsp Olive the Best Blackberry-Ginger Dark Balsamic Vinegar
1 tsp dry mustard
2 tbsp Olive the Best Garlic Infused Olive Oil
1 lb ground beef (or ground lamb)
1 dash pepper flakes (optional)
½ lb brussels sprouts
2 tbsp Olive the Best Madagascar Black Peppercorn Olive Oil
What temp do you cook meatballs in oven? I cannot find a recipe online where meatballs are only cooked for 10 minutes. Please advise! Thanks!
A good rule of thumb is to bake meatballs for 20-25 minutes at 400 degrees fahrenheit. Every oven is different so the cooking time will not be the same for everyone. You will know the meatballs are ready when the internal temperature of the meatballs is 165 degrees. You can test the temperature of the meatballs by sticking an instant-read thermometer into the center of the meatball.
Yes, Dawn. You are correct. The recipe wasn’t clear. I have edited it to say “Bake meatballs for 10 min, then pour your balsamic reduction over meatballs (optional: add pepper flakes for spiciness) and return to the oven to finish cooking another 10 minutes.
Thank you for pointing that out.