Baked Meatballs with Brussels Sprouts

Preheat the oven to 200 degrees Celsius. Clean the Brussels sprouts, removing the outer, unsightly leaves, but leave them whole, do not cut them in half.

Mix the minced meat with the egg, breadcrumbs, and very finely chopped smoked bacon. Season with salt to taste (be careful, as the bacon is also salty). Finally, work in 50 ml of ice-cold water and briefly knead. Tip: If you are unsure about the seasoning, fry a small piece of the mixture in a pan and taste it.

Grease a baking tray with oil. With wet hands, form the meat into ping-pong ball-sized balls and place them on the tray a short distance apart. Scatter the Brussels sprouts in the remaining space, then lightly brush the entire dish with oil.