Cheddar Meatballs

Cheddar Meatballs
Staff Writer
Kellogg's

We've taken the all-American favorite cheeseburger and turned it into crispy-coated meatballs. Serve them as an appetizer or main course.

Click here to see 10 Things You Didn’t Know You Could Make with Cereal

18
Servings
84
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 1/2  Cups  Corn Flakes
  • eggs
  • 1/3  Cup  milk
  • 1/2  Teaspoon  salt
  • 1/8  Teaspoon  black pepper
  • 1/8  Teaspoon  nutmeg
  • 1/2  Pound  ground beef
  • 1  Cup  shredded Cheddar cheese

Directions

Cush 2 cups of Corn Flakes slightly in mixing bowl. Add eggs and milk. Mix well. Let stand 5 minutes or until cereal softens. Stir in salt, pepper, and nutmeg. Add beef and cheese, mixing until combined.

Crush the remaining 1 1/2 cups cereal into fine crumbs. Shape beef mixture into 1-inch meatballs. Roll in cereal crumbs. Place in single layer in shallow baking pan coated with cooking spray.

Bake at 400 degrees for about 12 minutes. Serve as appetizer with chili sauce dip or as entrée with buttered noodles. Serve hot.

Nutritional Facts

Total Fat
3g
4%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
16mg
5%
Carbohydrate, by difference
8g
6%
Protein
6g
13%
Vitamin A, RAE
27µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Calcium, Ca
72mg
7%
Choline, total
5mg
1%
Fiber, total dietary
1g
4%
Folate, total
19µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
158mg
23%
Selenium, Se
4µg
7%
Sodium, Na
232mg
15%
Water
48g
2%
Zinc, Zn
1mg
13%

Cheddar Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Cheddar Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Cheddar Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.

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