Inside-Out Brussels Sprouts
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
YIELD: 10 servings.
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
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
-
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.
Nutrition Facts
1 serving: 276 calories, 12g fat (5g saturated fat), 103mg cholesterol, 527mg sodium, 18g carbohydrate (2g sugars, 2g fiber), 22g protein.
© 2024 RDA Enthusiast Brands, LLC