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Italian Meatballs

Italian Meatballs

Total time: 45 min
Prep time: 25 min
Servings: 6

These flavorful baked meatballs may be used in Zesty Italian Meatball Soup, Easy Meatball Lasagna or simply, heat them in your favorite pasta sauce and serve them over cooked, whole wheat spaghetti

2 egg whites, slightly beaten
2 tablespoons fat-free milk
1/3 cup very finely chopped onion
2 tablespoons grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup Kellogg's® Special K® Cereal Original
1 pound lean ground turkey


1. In bowl whisk together egg whites and milk. Stir in onion, Parmesan cheese, Italian seasoning, pepper and garlic powder. Stir in cereal. Let stand for 5 minutes.

2. Add ground turkey. Mix well. Shape into thirty-six 1-inch meatballs. Place on rack coated with cooking spray in shallow pan. Bake at 375° F about 20 minutes or until no longer pink.

3. Cool meatballs on rack in pan about 10 minutes. Remove meatballs from rack. Serve in your favorite pasta sauce or use in soups, sliders or other pasta dishes.

4. To freeze meatballs for later use, place cooled meatballs on baking pan lined with wax paper, leaving a little space between meatballs. Loosely cover and freeze about 2 hours or until firm. Remove meatballs from pan and place in airtight container. Return to freezer for up to 2 months.


Italian Meatballs