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    You are in: Home / Recipes / Spicy Rice Meatballs Recipe
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    Spicy Rice Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    spatchcock's Note:

    These are really good either straight from the pan or thawed and reheated. I don't think many meat lovers will miss the meat in these. I just ate them plain, but you could freeze them with sauce and reheat the whole recipe.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Cover and chill mixture well, at least 1 hour, in fridge.
    3. 3
      Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
    4. 4
      Heat oil in a (preferably) nonstick skillet over medium heat.
    5. 5
      Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
    6. 6
      Drain meatballs on paper towels.
    7. 7
      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.
    8. 8
      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.

    Browse Our Top Long-Grain Rice Recipes

    Ratings & Reviews:

    • on September 19, 2013


      I made a few changes to this recipe. Instead of breadcrumbs I used crushed herb and garlic croutons. I also used the crushed croutons mixed with grated parmesan cheese to coat the rice balls instead of wheat germ. They turned out delicious! However I didn't like them with spaghetti, I think they were great on their own, or would go well with some kind of mushroom sauce. I had no problems with the rice balls falling apart, and I chopped my onions by hand. I would suggest cooking them until the outside is nice and crispy, as the taste and texture is much better that way.

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    • on March 07, 2004


      these don't look particularly appetizing, but tasted pretty good. remember to season your patty with salt. i chopped my onions fine in the food processor, but the patty still fell apart. the cayenne pepper was a good addition. i think the overall texture was not as good as i had imagined; next time, i will incorporrate some grounded cashews, and i will edit this review. they do make good brownbag pita stuffings though. thank you

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Rice Meatballs

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 193.9
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 1.1 g
    Cholesterol 36.6 mg
    Sodium 52.1 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 2.7 g
    Sugars 1.2 g
    Protein 6.9 g

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