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

Inside-Out Brussels Sprouts Recipe

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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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 8-10 servings


  • 2 pounds ground beef
  • 1-1/2 cups uncooked instant 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.


  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

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Reviewed May. 6, 2016

"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!!!"

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!"

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."

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."

Reviewed Aug. 26, 2012

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

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