Spicy Rice Balls
Great vegetarian "meat" balls for either eating alone or adding to pasta. They can be done either on the stove or in the slow cooker. And it is freezer-ready!
- 2 cups cooked white rice
- 0.5 cups quick-cooking oats
- 1.25 cups onion, chopped
- 0.25 cups bread crumbs
- 0.25 cups milk
- 1 teaspoon dried basil leaves
- 0.5 tsp. dried oregano
- 0.25 tsp. ground red pepper (cayenne)
- 1 large egg, beaten (vegan, sub egg replacer)
- 0.5 cups wheat germ
- 1 Tbsp. vegetable oil
- 2 cups spaghetti sauce
- 1 tsp. Spike seasoning blend
Preparation time 15mins
Cooking time 30mins
Adapted from onceamonthmeals.com
In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, Spike red pepper and egg. If your rice is relatively dry, or you have trouble with the mixture sticking together, add one additional egg.
Shape into equal balls (approximately 12). Roll balls in wheat germ.
In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
Alternate slow cooker directions: After rice balls are rolled in wheat germ, pour 1-2 Tbsp. of olive oil into the bottom of a 4-quart slow cooker. Place each ball inside crock, rolling it in oil to coat outside. Cook on high for 3-5 hours, or until golden brown (mine usually takes about 3.5 hours).