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Porcupine Meatballs
Serve with warm french bread - delish! To make
evenly shaped meatballs, pat the mixture into a baking dish and cut into even
squares, then roll into balls. Makes 30 meatballs.
Ingredients
| 1 1/2 |
cups Multi-Bran Chex® cereal |
| 1 |
lb lean (at least 80%) ground beef |
| 2/3 |
cup uncooked parboiled (converted)
rice |
| 1/2 |
cup milk |
| 1 |
package (1 oz) onion soup mix |
| 1 |
egg |
| 1 |
cup water |
| 2 |
cans (11 1/2 oz each) tomato juice (3
cups) |
Directions
| 1. |
Heat oven to 425°F. Crush cereal. (To easily
crush cereal, place in plastic bag or between sheets of waxed paper, and
crush with rolling pin.) In large bowl, mix crushed cereal, beef, rice,
milk, dry soup mix and egg. Using wet hands, shape mixture into 30
meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole. |
| 2. |
Pour water and tomato juice over meatballs;
stir gently. |
| 3. |
Cover and bake 50 to 55 minutes or until rice
is tender and beef is no longer pink in center and juice is clear. |
Source: Chex Cereal |
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