irish meatballs with gnocchi and brussels sprouts
prep time: 20 minutes cook time: 20 minutes ready in: 40 minutes makes: 6 servings, 2 cups each
- 1 lb. 90% lean ground beef
- 1/2 cup instant mashed potatoes
- 1/2 cup finely diced onion
- 1 teaspoon crushed garlic
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground black pepper
- 1 large egg
- 3 teaspoons butter, divided
- 16 oz. frozen Brussels sprouts, partially thawed
- 20 oz. frozen potato gnocchi
- 1 Tablespoon all-purpose flour
- 1 cup low-sodium beef broth
The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.
- Preheat oven to 375 degrees. Lightly coat a large baking sheet with oil or cooking spray. Take Brussels sprouts out of freezer.
- In a large bowl, combine ground beef, potatoes, onion, garlic, parsley, pepper and egg. Knead gently to mix ingredients evenly. Form into 24 meatballs and place on baking sheet. Bake for 20 minutes.
- Meanwhile, slice partially-thawed Brussels sprouts in half lengthwise. Set aside.
- Heat two teaspoons butter in a large non-stick skillet over medium heat. Add frozen gnocchi and cook 4 to 5 minutes, frequently tossing in pan until browned. Transfer to a casserole dish and place in oven to keep warm.
- Heat remaining teaspoon butter in skillet and add Brussels sprouts. Sauté 5 to 7 minutes or until sprouts are crisp-tender and browned. Transfer to casserole dish.
- Whisk flour into broth and pour into skillet. Stir and cook until thickened. Add baked meatballs to sauce.
- Serve meatballs with gnocchi and Brussels sprouts.