- 2 pounds ground beef
- 1-1/2 cups uncooked instant rice
- 1 medium onion, chopped
- 2 large eggs, lightly beaten
- 1-1/2 teaspoons garlic salt
- 1/2 teaspoon pepper
- 1 package (10 ounces) frozen brussels sprouts
- 2 cans (15 ounces each) tomato sauce
- 1 cup water
- 1 teaspoon dried thyme
- In a large bowl, combine the first six ingredients and mix well. Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball.
- Place in an ungreased 15-in. x 10-in. x 1-in. baking dish. Combine tomato sauce, water and thyme; pour over meatballs. Cover and bake at 350° for 1 hour and 15 minutes or until meatballs are cooked through. Yield: 8-10 servings.
Reviews forInside-Out Brussels Sprouts
"I combined this recipe with another to make a fun, substantial meal for myself, my husband, and two teenage boys. I made the Brussels sprouts meatballs as directed (DELISH!), but browned them in the skillet without the sauce. Then I rolled out halved Grands biscuits to 4-inch rounds, put the meatballs in the middle, topped them with mozzarella cheese, and pulled up the edges and sealed into pouches, brushed with garlic butter, and baked until the dough was cooked. Served them with the sauce from this recipe for dipping. It worked! My husband and boys were skeptical that my "meatball pops" would fill them up, but they did!"
"My husband and I love these. They remind me of my grandmother's galumpkis. For just the two of us, I cut the recipe in half. I added Italian seasoning to the ground beef mixture. I used the tomato sauce that had seasoning in it already, but added in additional Italian seasoning too (I omitted the thyme since it was in the Italian seasoning already). Ours was very flavorful. For half of the recipe, I put it in for 45 minutes and it was just slightly overcooked. We've made this several times already and will continue making this. I usually serve this with some side noodles. Yummy!!!"
"I'm planning on starting this in a few minutes for a 2nd go round! Loved it - I never follow a recipe verbatim, and because I'm a single old man - I substitute far less meat, but still used and entire egg, nobody likes "spicy" more than I - so I make it that way! I'm not a rice enthusiast so last time I made it with mashed potato, tonight I'm going to try it with mashed yam - it really was quite delicious! I put in my own tomato sauce I usually use for my "spaghetti" squash - and cooked it for the same length of time -- can't wait!"
"I have made these many times and they are a hit, even with people who don't normally eat brussels sprouts. I also double or add extra seasonings. This is an easy, delicious recipe. Sure to be a regular favorite."
"A fun way to eat Brussels sprouts! I would call it "Inside-Out Cabbage Rolls". It tastes similar. I used more garlic salt and thyme in both the meat and the sauce. I also added oregano to the meat. I works with fresh sprouts just fine. I served it with a sprinkle of parmesan cheese, garlic cheese bread and fresh fruit on the side."
"This looks really good. What would you serve with this for a dinner?"
"I love the idea of this recipe! I did add extra spices to add some more flavor. I'm wondering if cooked fresh Brussels Sprouts would make it a big crisper on the inside?"
"This turned out great! It came out a little bland but some extra garlic salt jazzed it up. Hubby loved them! If I were to make them again I would add some extra spices to the meat to pep it up, but they are fantastic!"
"These were a huge party hit!"
"This is a great recipe. Reminds me of stuffed cabbage and it's easier to make. Great for potlucks."