Ingredients:
2 cups cooked long-grain rice ( I used brown)
1/2 cup quick-cooking oats
1 onions, finely chopped ( be sure to chop this very finely, or your meatballs won’t hold together well!)
1/4 cup dry packaged breadcrumbs
1/4 cup milk
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper ( I used at least 1/2 tsp)
1 eggs, beaten
1/2 cup wheat germ ( I ran out of wheat germ halfway through and used quick oats. Not the same, but it worked ok!)
1 tablespoon vegetable oil
Directions:
In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your “meat”balls fall apart.
Cover and chill mixture well, at least 1 hour, in fridge.
Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
Heat oil in a (preferably) nonstick skillet over medium heat.
Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
Drain meatballs on paper towels.
Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.