Inside-Out Brussels Sprouts

Name: Inside-Out Brussels Sprouts
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 907.18 g ground beef; 354.88 ml uncooked instant rice; 1 medium onion, chopped; 2 eggs, lightly beaten; 7.39 ml garlic powder; salt; 2.46 ml pepper; 283.49 g package frozen Brussels sprouts; 2 (850.48 g) can tomato sauce; 236.59 ml water; 4.92 ml dried thyme

Submitted by Sandi From CA

"Brussels Sprouts hiding inside ground beef balls! No, it's not going to fool human enemies of the beloved sprouts, but you can toy with them if they've been bad little denizens. This recipe uses frozen sprouts. I wish I had the know how to adapt it to fresh, but I'm hoping someone else will. *hint, hint* ;o) Nabbed offline somewhere..."

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Ready In:: 1hr 30mins
Ingredients:: 11
Serves:: 4

ingredients

907.18 g ground beef
354.88 ml uncooked instant rice
1 medium onion, chopped
2 eggs, lightly beaten
7.39 ml garlic powder
salt
2.46 ml pepper
283.49 g package frozen Brussels sprouts
2 (850.48 g) can tomato sauce
236.59 ml water
4.92 ml dried thyme

directions

In a large bowl, combine the first seven ingedients and mix well.
Shape a scant 1/4 cupful around each frozen brussels sprout to form a meatball. Place in an ungresed 15 x 10 x 1 (inches) baking dish.
Combine tomato sauce, water and thyme (salt and pepper too if u want), pour over meatballs. Cover and bake at 350 F for 1 hour and 15 minutes or until meatballs are cooked through.

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Reviews

This was very easy, nutritious and filling. Will definitely make again.

Saraghina
I think I've made these for the third time now, and am surprised that I have not reviewed the recipe! I have been making them with ground turkey with good results, and I also use oatmeal as a binder and skip the rice. I've been making this work starting with just a pound of meat (and one egg)...it just turns it into a "meatloaf-coated brussels sprout" rather than a sprout-stuffed meatball. I've been surprised by this, but they actually don't tend to lose their coatings, which I had expected them to since the coats are much thinner. These (even my version) work very well in the freezer--I freeze them on a cooking sheet while they're still fragile, then transfer to a baggie. Thanks for sharing the recipe!

Meredith C-ville
Wonderful! I absolutely loved these. They were super easy to make and very yummy. Very moist! Will make them again.

DoveChocolatierinKY