Spicy Rice Meatballs

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups cooked long-grain rice (i used brown)
• 1/2 cup quick-cooking oats
• 1 onion, finely chopped (be sure to chop this very finely, or your meatballs won't hold together well!)
• 1/4 cup dry packaged breadcrumbs
• 1/4 cup milk
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper (i used at least 1/2 tsp)
• 1 egg, beaten
• 1/2 cup wheat germ (i ran out of wheat germ halfway through and used quick oats. not the same, but it worked ok!)
• 1 tablespoon vegetable oil

Recipe

• 1 in a large bowl, mix together all ingredients except wheat germ and vegetable oil. again, make sure you really chopped your onions very finely or they will make your "meat"balls fall apart.
• 2 cover and chill mixture well, at least 1 hour, in fridge.
• 3 shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
• 4 heat oil in a (preferably) nonstick skillet over medium heat.
• 5 cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• 6 drain meatballs on paper towels.
• 7 flash freeze on a pan in the freezer, then put in freezer bags. to reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
• 8 or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. to serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.