Spaghetti and Spicy Rice Balls

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This is a very tasty and healthy version of spaghetti and meatballs. These "meatballs" are rolled in a small amount of wheat germ, giving them crunchy golden brown exterior.

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Chicago

Time needed

30 min preparation

Ingredients

  • 1 16-oz. pkg. uncooked spaghetti
  • 2 C. cooked white rice
  • 1/2 C. quick-cooking oats
  • 1 med. onion, chopped (1/2 C.)
  • 1/4 C. unseasoned dry bread crumbs
  • 1/4 C. milk
  • 1 Tbs. chopped fresh or 1 tsp. dried basil leaves
  • 2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
  • 1/4 tsp. ground red pepper (cayenne)
  • 1 egg, beaten
  • 1/2 C. wheat germ
  • 1 Tbs. vegetable oil
  • 2 C. tomato pasta sauce
  • Finely shredded Parmesan cheese

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Directions

Cook and drain spaghetti according to package directions. Meanwhile, in medium bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape mixture into 10 balls; roll in wheat germ to coat.  In 10-inch skillet, heat oil over medium heat. Add rice balls; cook about 10 minutes, turning occasionally, until light golden brown. Heat pasta sauce until hot. Serve sauce and rice balls over spaghetti; sprinkle with cheese.

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