Porcupine Meatballs

Porcupine Meatballs

A spicy twist on the traditional dish, these meatballs are rolling with flavour.
Total 1 Hours 5 Minutes
Servings 30

Ingredient List

  • 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


  1. Heat oven to 425°F (220°C).
  2. 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.
  3. Combine tomato juice and water. Pour over meatballs; stir gently.
  4. Cover and bake 50 to 60 minutes or until rice is tender, beef is no longer pink in center and juice is thickened.

Expert Tips

  • 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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