Porcupine Meatballs

Flavorful, and hearty. Make them small for appetizers or large for main dish. My Mama has been making these for years, this recipe is from chex.com

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 30 meatballs

Ingredients

• 1 1⁄2 cups  Multi-Bran Chex
• 1  lb lean ground beef
• 2⁄3 cup  uncooked parboiled rice (converted)
• 1⁄2 cup milk
• 1 (1 ounce) package  onion soup mix
• 1  egg
• 1  cup water
• 3  cups tomato juice

Directions

1. Heat oven to 425°F.
2. Crush cereal. (To easily crush cereal, place in plastic bag or between sheets of waxed paper, and crush with rolling pin.).
3. In large bowl, mix crushed cereal, beef, rice, milk, dry soup mix and egg.
4. Using wet hands, shape mixture into meatballs. Place in ungreased 13x9-inch baking dish or 3-quart casserole.
5. Pour water and tomato juice over meatballs; stir gently.
6. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center and juice is clear.
7. High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 15 minutes.