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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Time needed

30 min preparation


  • 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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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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