| 1 | package (16 ounces) uncooked spaghetti |
| 2 | cups cooked white rice |
| 1/2 | cup quick-cooking oats |
| 1 | medium onion, chopped (1/2 cup) |
| 1/4 | cup Progresso® plain bread crumbs |
| 1/4 | cup milk |
| 1 | tablespoon chopped fresh or 1 teaspoon dried basil leaves |
| 2 | teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves |
| 1/4 | teaspoon ground red pepper (cayenne) |
| 1 | egg, beaten |
| 1/2 | cup wheat germ |
| 1 | tablespoon vegetable oil |
| 2 | cups spaghetti sauce |
| Shredded Parmesan cheese, if desired |
Serve with...
Broccoli and Red Pepper Toss
Total Time:
25 min
| 1. | Cook and drain spaghetti as directed on package. |
| 2. | In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
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| 3. | In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
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| 4. | Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
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| Decrease the amount of ground red pepper for a milder version of this recipe.
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| These "meatballs" are rolled in a small amount of wheat germ to give them a golden brown color, bit of crunch and nutty flavor. Store wheat germ in the refrigerator to keep it fresh. |
Nutrition Information:
565 ( 90); 10g ( 2g, ncg); 35mg; 470mg; 107g ( 7g, ncg); 19g 8%; 12%; 8%; 32% 6 ; 0 ; 3 nc