And no, this post isn't about me. (That was a joke.)
I recall, long long ago (like, back in February), mentioning here that every once in awhile I'd share a recipe. I fear I've been rather remiss in that promise, so I'm going to make it up to you tonight.
This is in an idea I got from a cookbook I was looking at in the Outer Podunk Public Library, trying to find something interesting to bring to our next commuter-member potluck at church. It's a way to get the taste of golabki, or stuffed cabbage, without going through the hassle of wrapping them. (If you've ever seen my enchiladas, you'll know why I steer clear of attempting golabki.)
These golabki are inside out -- and the theequit twick is to use Brussels sprouts as filler for a tomato-y meatball. And this is a low-fat version, using lean beef instead of the traditional beef, pork and veal mixture, and baking the meatballs raw instead of browning them first, which also saves a few calories.
(And since this is the way I really cook, there are no measurements -- you'll just have to experiment.)
egg or egg white
a bit of leftover cooked rice
finely minced onion
finely minced garlic
salt and pepper
steamed Brussels sprouts (select the smaller sprouts)
tomato sauce, seasoned to your liking (I put a little bit of brown sugar and a tiny splosh of vinegar in mine)
I used about a pound and a half of ground round; one egg; about a handful of cooked rice; half an onion; a small garlic clove; a 15-ounce can of tomato sauce. This made about 7 large meatballs.
Mix the meat, egg, rice, onion, garlic, salt and pepper. Take about a quarter cup of this mixture and form it around a Brussels sprout, making sure to pinch the "filling" end of the meatball together tightly and roll the meatball in your hands to smooth it all over. Place meatballs in a baking dish sprayed with baking spray. Pour tomato sauce over them. Bake at 350 degrees for about an hour and a half.
My mostly unbiased evaluation: "They'll eat."
P.S. Since I'd steamed about three quarters of a pound of Brussels sprouts, I had a lot of them left over, so I am marinating them in a red wine/olive oil/Dijon vinaigrette. I am the only sentient being in my household who eats them willingly...so they're mine, all mine!
Coming soon to a church potluck near Outer Podunk