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Inside-Out Brussels Sprouts

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
    10 servings

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

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