Brussels Sprouts and Meatball Skillet with Orzo
Small beef meatballs and tender Brussels sprouts in a creamy sauce with tomato and nutmeg, tossed in the pan with orzo pasta.
- 45 min
- 978 kcal / serving
- easy
- Protein
- 43.1 g
- Fat
- 52.4 g
- Carbs
- 80.6 g
Contains: gluten, egg, milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g Brussels sprouts
- 200 g ground beef
- 1 small onion
- 1 small egg
- 1 tbsp breadcrumbs
- 1 tbsp milk
- 1 tsp sweet paprika
- 1 tbsp oil
- 30 g butter
- 1 tbsp flour
- 200 ml beef broth
- 100 ml cream
- 1 tbsp tomato paste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp garlic powder
- 1 pinch of nutmeg
- 175 g orzo
- Salt, pepper
Method
- Remove the outer leaves of the Brussels sprouts, trim the stems and halve the sprouts. Peel and finely dice the onion.
- Knead the ground beef with half of the onion, the egg, breadcrumbs and milk. Season with salt, pepper and paprika and shape into small balls.
- Cook the Brussels sprouts in boiling salted water for 10–12 minutes until tender, then drain. At the same time cook the orzo in salted water according to the package and drain.
- Heat the oil in a large pan and brown the meatballs on all sides. Remove them.
- Melt the butter in the pan, sweat the remaining onion until translucent and stir in the flour. Gradually pour in the broth and bring to a boil while stirring until the sauce is smooth.
- Stir in the cream and tomato paste, season with oregano, basil, garlic powder, nutmeg, salt and pepper and bring briefly to a boil.
- Add the Brussels sprouts and meatballs to the sauce and let them simmer for a few minutes. Finally fold in the orzo.
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