Whole Grain Porcupine Meatballs


  • 1 egg
  • 2/3 cup milk
  • 1 cup uncooked long grain white rice
  • 1 can (3.8 oz.) sliced ripe olives, drained
  • 1 cup Honey Bunches of Oats Whole Grain Honey Crunch cereal
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 pound ground round beef, 90% lean/10% fat
  • 1 can (14.5 ounces) petite-diced tomatoes, undrained
  • 2 cups water
  • 1 Tablespoon cornstarch
  • 1 beef bouillon cube
  • 1 teaspoon dried marjoram


  1. Heat oven to 350 degrees.
  2. In a food processor, grind cereal into a fine powder. In a large bowl, whisk together the egg and milk. Stir in rice, olives, ground cereal, salt, paprika, onion powder, garlic powder, and pepper; stir to combine.
  3. Crumble ground round into rice mixture. Stir or use your hands to combine ingredients; mix well. Form beef mixture into 8 large equal-sized meatballs. Place meatballs in a 2-quart baking dish; set aside.
  4. 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 one minute. Remove from heat and pour over meatballs in pan. Cover baking dish with lid or aluminum foil and bake for 1-1/2 hours.

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Honey Bunches of Oats