Inside-Out Brussels Sprouts Recipe
Inside-Out Brussels Sprouts Recipe photo by Taste of Home

Inside-Out Brussels Sprouts Recipe

Publisher Photo
Meet the Cook: There were seven of us children when I was a girl, and I was the second oldest. I began cooking as soon as I could reach the stove and stir a pot. I'm a widow, so I usually make this for large gatherings. It's so quick and easy. The recipe was given to me when my husband and I were caring for foster children who enjoyed beef dishes. I've been fixing it ever since. -Shirley Max, Cape Girardeau, Missouri
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 8-10 servings

Ingredients

  • 2 pounds ground beef
  • 1-1/2 cups uncooked Minute® White Rice
  • 1 medium onion, chopped
  • 2 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

Nutritional Facts

1 serving (1 each) equals 276 calories, 12 g fat (5 g saturated fat), 103 mg cholesterol, 527 mg sodium, 18 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Inside-Out Brussels Sprouts in Country Woman September/October 1995, p31

Nutritional Facts

1 serving (1 each) equals 276 calories, 12 g fat (5 g saturated fat), 103 mg cholesterol, 527 mg sodium, 18 g carbohydrate, 2 g fiber, 22 g protein.

Reviews for Inside-Out Brussels Sprouts

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 20, 2013

"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!"

MY REVIEW
Reviewed Feb. 18, 2013

"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."

MY REVIEW
Reviewed Aug. 29, 2012

"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."

MY REVIEW
Reviewed Aug. 26, 2012

"This looks really good. What would you serve with this for a dinner?"

MY REVIEW
Reviewed Sep. 24, 2011

"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?"

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