Porcupine Meatballs

1 1/2 cups Multi-Bran Chex cereal
1 pound lean (at least 80%) ground beef
2/3 cup uncooked parboiled (converted) rice
1/2 cup milk
1 package (1 ounce) onion soup mix
1 egg
1 cup water
2 cans (11 1/2 ounces each) tomato juice (3 cups)

Heat oven to 425 degrees. Crush cereal. Mix cereal, beef, rice, milk, dry soup mix and egg in large bowl. Shape mixture into 30 meatballs, using wet hands. Place in ungreased rectangular baking dish, 13x9x2 inches or 3-quart casserole.

Pour water and tomato juice over meatballs; stir gently. Cover and bake 50 to 55 minutes or until rice is tender and beef is no longer pink in center. Makes 30 meatballs