Whole Grain Porcupine Meatballs
Whole Grain Porcupine Meatballs
Turn meatballs into a healthy main dish with the addition of white rice and whole grain cereal. Serve with pasta, salad, or roasted vegetables. Recipe courtesy of Honey Bunches of Oats.
Servings
8
servings
Ingredients
- 1 cup honey bunches of oats whole grain honey crunch cereal
- 1 egg
- 2/3 cup milk
- 1 cup uncooked long grain white rice
- 1 3.8-ounce can sliced ripe olives, drained
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 pound ground round beef, 90-percent lean/10-percent fat
- 1 14.5-ounce can petite diced tomatoes, undrained
- 2 cup water
- 1 tablespoon cornstarch
- 1 beef bouillon cube
- 1 teaspoon dried marjoram
Directions
- Preheat the oven to 350 degrees F.
- In a food processor, grind the cereal into a fine powder.
- In a large bowl, whisk together the egg and milk. Stir in ground cereal, rice, olives, salt, paprika, onion powder, garlic powder, and pepper; stir to combine. Crumble the ground round into the rice mixture. Stir or use your hands to combine ingredients; mix well. Form the beef mixture into 8 large equal‐size meatballs. Place the meatballs in a 2‐quart baking dish; set aside.
- In a medium saucepan over medium‐high heat, stir together the tomatoes, water, cornstarch, bouillon cube, and marjoram. Bring to a boil and stir for 1 minute. Remove from the heat and pour over the meatballs in the pan. Cover the baking dish with a lid or foil and bake for 1½ hours.