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Prep 25min
Total25min
Servings6
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Ingredients
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
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Steps
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.
3
In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
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.
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.
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