SPAGHETTI AND SPICY RICE BALLS

Spaghetti and Spicy Rice Balls image

Pan-fried rice and oat balls offer the perfect vegetarian twist on classic spaghetti and meatballs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 14

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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

Steps:

Cook and drain spaghetti as directed on package.
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.
In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 565, Carbohydrate 107 g, Cholesterol 35 mg, Fiber 7 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg