Prep Time:15 min
Start to Finish:1 hr 10 min
Makes:30 meatballs
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)
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.
High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 15 minutes.
Nutrition Information:
1 Serving: Calories 70 (Calories from Fat 20); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 15mg; Sodium 180mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 2g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 0%; Iron 8% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet
