Inside-Out Brussels Sprouts Recipe

4.5 11 14
Inside-Out Brussels Sprouts Recipe
Inside-Out Brussels Sprouts Recipe photo by Taste of Home
Publisher Photo

Inside-Out Brussels Sprouts Recipe

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4.5 11 14
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 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

Directions

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 15x10x1-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 each: 276 calories, 12g fat (5g saturated fat), 103mg cholesterol, 527mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 22g protein.

  • 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
  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 15x10x1-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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mandystricklandcarpenter User ID: 8775510 269049
Reviewed Jul. 6, 2017

"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 REVIEW
PrplMonky5 User ID: 6612040 247920
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!!!"

MY REVIEW
semirade User ID: 7234402 11184
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
LauraShoe User ID: 999714 11062
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
PrairieAnn User ID: 6274789 11571
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
egtimmons User ID: 6718860 3830
Reviewed Aug. 26, 2012

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

MY REVIEW
ameeadora06 User ID: 6220497 10481
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?"

MY REVIEW
Talionin User ID: 6110348 200931
Reviewed Jul. 24, 2011

"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!"

MY REVIEW
ejt325 User ID: 4790999 8172
Reviewed Jan. 20, 2011

"These were a huge party hit!"

MY REVIEW
Mr. Alice User ID: 3064620 15059
Reviewed Oct. 16, 2009

"This is a great recipe. Reminds me of stuffed cabbage and it's easier to make. Great for potlucks."

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