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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

  • Tomato Sauce
  • 45 mL or 3 tbsp olive oil
  • 1 medium Spanish onion, finely chopped
  • 2 garlic cloves, minced
  • 15 mL or 1 tbsp dried oregano
  • 2 cans (each 796 mL/28 oz) whole tomatoes
  • Fresh basil leaves
  • Salt and freshly ground pepper
  • Meatballs
  • 250 g or 1/2 lb lean ground pork
  • 250 g or 1/2 lb ground veal
  • 250 g or 1/2 lb extra-lean ground beef
  • 250 g or 1/2 lb grated Parmesan cheese
  • 30 mL or 2 tbsp Dijon mustard
  • 3 Garlic cloves, minced
  • 3 whole eggs
  • 125 mL or 1/2 cup All-Bran Original Cereal
  • Salt and freshly ground pepper


  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




Icon bd920e4b 19d8 4a7f be81 bc595ff46e4e 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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