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Spaghetti and Spicy Rice Balls

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Spaghetti and Spicy Rice Balls
  • Prep 25 min
  • Total 25 min
  • Servings 6
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Pan-fried rice and oat balls offer the perfect vegetarian twist on classic spaghetti and meatballs.
Updated Apr 21, 2014

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
Make With
Make With
Progresso Breadcrumbs

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Decrease the amount of ground red pepper for a milder version of this recipe.
  • tip 2
    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

565 Calories, 10g Total Fat, 19g Protein, 107g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
565
Calories from Fat
90
Total Fat
10g
0%
Saturated Fat
2g
0%
Cholesterol
35mg
0%
Sodium
470mg
0%
Total Carbohydrate
107g
0%
Dietary Fiber
7g
0%
Protein
19g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
12%
12%
Calcium
8%
8%
Iron
32%
32%
Exchanges:
6 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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