Porcupine Meatballs

2 cups (500 mL) Cheerios* cereal, finely crushed
1 lb (500 g) lean ground beef, turkey or chicken
2/3 cup (150 mL) uncooked converted brown rice
1/2 cup (125 mL) milk
1 pkg (39 g) Old El Paso* Chili Seasoning Mix or -

1 pkg (35 g) Old El Paso* Taco Seasoning Mix
1 egg
3 cups (750 mL) tomato juice
1 cup (250 mL) water

Heat oven to 425°F (220°C).
In large bowl, mix cereal, beef, rice, milk, chili or taco seasoning mix and egg. Shape mixture into 30 meatballs. Place in ungreased 9x13-inch (23x33 cm) rectangular baking pan. Combine tomato juice and water. Pour over meatballs; stir gently. Cover and bake 50 to 60 minutes or until rice is tender, beef is no longer pink in center and juice is thickened.

Makes: 30 meatballs

Tip: To easily crush cereal: place in a plastic bag or between sheets of wax paper and crush with rolling pin. A blender can also be used to crush cereal.

Evenly shaped meatballs are easy to make: pat the meat mixture into the baking pan and cut into 6 rows by 5 rows. Roll the squares into balls and return to the pan to bake.

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