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Porcupine Meatballs

Porcupine Meatballs
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 10
Great balls of fun! Here’s a meatball rolling in flavor.
By Betty Crocker Kitchens
Updated September 12, 2008

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)

Steps

  • 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.

  • Accompany this appetizer with thin slices of toasted French bread to catch the sauce when serving at holiday parties or any time of year.
  • Evenly shaped meatballs are easy when you pat the meat mixture into the baking dish and cut into 6 rows by 5 rows. Roll the squares into balls and return to the dish to bake.

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
2 1/2g
11%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
540mg
22%
Potassium
360mg
10%
Total Carbohydrate
24g
8%
Dietary Fiber
2g
8%
Sugars
6g
Protein
11g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
30%
30%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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