i’m always looking for new ways to serve up brussel sprouts, especially as most people loathe them and i insist they eat them. i blame this on my forceful german lineage. “eat this because i said so.” it’s my families tagline.
this stew is pretty surprising, and in a good way. at first glance, it looks heavy and meaty and like something that will make you fall asleep after you eat it. the old-school, non-paleo version of this stew is exactly that, but this version is light, refreshing, and most importantly, delicious. the mint and lemon keep this feeling authentically mediterranean, and some classic paleo substitutes keep the starch out of this scrumptious dish. enjoy!
1 lb pearl onions
1/2 cup yellow onion, finely chopped
1 lb ground buffalo
2/3 cup grated cauliflower, lightly cooked
3 tbsp fresh mint, finely chopped
2 tsp coconut oil
1/4 cup butter
1/4 cup almond flour
2 1/2 cups chicken stock
1/4 cup fresh lemon juice
3/4 lb fresh brussels sprouts, trimmed
salt + pepper
begin by peeling the pearl onions (soak in boiling water for 3 minutes, rinse in cold water, trim and peel). set aside.
in a large bowl, combine the yellow onion, cauliflower, buffalo, mint, and 1/4 tsp pepper, mixing well, then form into small, oblong meatballs. heat a large dutch oven over medium-high heat, then add the coconut oil. add the meatballs and brown on all sides, 3-4 minutes. transfer the meatballs to a plate and wipe the dutch oven clean.
in the same pot over medium heat, melt the butter. whisk in the almond flour and cook, stirring constantly to ensure it doesn’t clump and brown. slowly pour in the chicken broth and lemon juice, while continuing to stir. cook until slightly thickened, 2-3 minutes.
add the brussels sprouts, pearl onions, and meatballs to the pot. return the heat to medium-low, cover, and allow to simmer until vegetables and meatballs are cooked through, 15-20 minutes. season to taste, then serve hot.