This meatballs have the most wonderful blend of flavor and spices - you won't miss the meat!
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 2 cups cooked long grain rice (white or brown)
- 1/2 cup quick cooking oats
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/3 cup dry purchased bread crumbs
- 2 tablespoons whole wheat flour
- 1/3 cup milk
- 1 egg, beaten
- 1 tsp. dried basil leaves
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. cayenne pepper
- 1/8 tsp. white pepper
- 1/2 cup wheat germ
- 2 Tbsp. vegetable oil, if frying
Preparation:
In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Cover and chill mixture well, at least 1 hour, in fridge. Shape mixture into meatballs and roll each in wheat germ to coat.
Heat oil in a nonstick skillet over medium heat. Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown. Or place meatballs on a sprayed baking sheet. Bake at 400 degrees F for 25-35 minutes until the balls are hot and golden brown.
Drain meatballs on paper towels. Gently mix meatballs with one 28-oz. jar of spaghetti sauce and place in heavy duty ziplock freezer bags. Freeze. To serve, thaw overnight in the refrigerator and reheat in a saucepan over medium low heat, stirring occasionally, until meatballs are hot all the way through. Serve over cooked spaghetti. 6 servings
