Spicy Rice Meatballs

Name: Spicy Rice Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 'meat'balls, 6 serving(s)
Ingredients: 2 cups cooked long-grain rice or 2 cups long grain brown rice; 1/2 cup quick-cooking oats, ground; 1 onion, finely chopped; 2 garlic cloves, minced; 1 jalapeno pepper, minced; 1/3 cup dry breadcrumbs; 1 tablespoon whole wheat flour; 2 eggs, beaten; 1/3 cup milk; 2 tablespoons flax seeds, ground; 1 teaspoon dried basil leaves; 1 teaspoon dried oregano leaves; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon cayenne pepper; 1/8 teaspoon white pepper; 1/2 cup wheat germ; 2 tablespoons vegetable oil, if frying

Submitted by MamaCoop

"These meatballs have the most wonderful blend of flavor and spices - you won't miss the meat! To test for flavor, make a 'test meatball'. Form one meatball then fry or bake it until done. Taste it to see if it needs more seasoning. This applies to every recipe: season to taste."

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Ready In:: 40mins
Ingredients:: 18
Yields:: 2 'meat'balls
Serves:: 6

ingredients

2 cups cooked long-grain rice or 2 cups long grain brown rice
¹⁄₂ cup quick-cooking oats, ground
1 onion, finely chopped
2 garlic cloves, minced
1 jalapeno pepper, minced
¹⁄₃ cup dry breadcrumbs
1 tablespoon whole wheat flour
2 eggs, beaten
¹⁄₃ cup milk
2 tablespoons flax seeds, ground
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper
¹⁄₄ teaspoon cayenne pepper
¹⁄₈ teaspoon white pepper
¹⁄₂ cup wheat germ
2 tablespoons vegetable oil, if frying

directions

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.