Spicy Rice Meatballs

By martha-2

Ingredients

• 2 cups cooked long grain rice (white or brown)
• 1/2 cup quick cooking oats, ground
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, minced
• 1/3 cup dry bread crumbs
• 1 tablespoon whole wheat flour
• 2 eggs, beaten
• 1/3 cup milk
• 2 Tbsp. flaxseed, ground
• 1 tsp. dried basil leaves
• 1 tsp. dried oregano leaves
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1/8 tsp. white pepper
• 1/2 cup wheat germ
• 2 Tbsp. vegetable oil, if frying

Details

Servings 6
Cooking time 30mins
Adapted from busycooks.about.com

Preparation

Step 1

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 zip lock 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.