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Snack Recipes

All-Bran Polpette Meatballs


These delicious, fibre-rich meatballs can be paired with pasta or enjoyed on their own.

What You Need

All-Bran Polpette Meatballs


  1. HEAT olive oil over low heat in a large skillet; cook onion and garlic, without browning, for about 10 minutes or until onions are translucent. Add tomatoes and oregano; simmer over very low heat for 45 minutes.
  2. MEATBALLS: Meanwhile, in bowl, mix together pork, veal, beef, Parmesan cheese, cereal, mustard, garlic, eggs, salt and pepper; shape mixture into 2-inch balls
  3. PUREE TOMATOES: drop the meatballs evenly into the tomato sauce. Cook gently, turning and basting with sauce, until cooked through. Season with salt and pepper to taste. Top with a few basil leaves and sprinkle with extra Parmesan cheese.
Number of servings (yield)

6 servings




All Kellogg's Recipes


When cooking with raw meat, ensure that the meat is cooked to the correct internal temperature to avoid foodborne illness.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.

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