Spicy Rice Meatballs

These meatballs have the most wonderful blend of flavor and spices - you won't miss the meat! To test for flavor, make a 'test meatball'. Form one meatball then fry or bake it until done. Taste it to see if it needs more seasoning. This applies to every recipe: season to taste.

• Ready In: 40 mins
• Serves: 6
• Yields: 2 'meat'balls

Ingredients

• 2  cups cooked long-grain rice or 2  cups long grain brown rice
• 1⁄2 cup quick-cooking oats, ground
• 1  onion, finely chopped
• 2  garlic cloves, minced
• 1  jalapeno pepper, minced
• 1⁄3 cup  dry breadcrumbs
• 1  tablespoon whole wheat flour
• 2  eggs, beaten
• 1⁄3 cup milk
• 2  tablespoons flax seeds, ground
• 1  teaspoon dried basil leaves
• 1  teaspoon dried oregano leaves
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄8 teaspoon white pepper
• 1⁄2 cup wheat germ
• 2  tablespoons  vegetable oil, if frying

Directions

1. In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Cover and chill mixture well, at least 1 hour, in fridge. Shape mixture into meatballs and roll each in wheat germ to coat.
2. Heat oil in a nonstick skillet over medium heat. Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
3. Or place meatballs on a sprayed baking sheet. Bake at 400 degrees F for 25-35 minutes until the balls are hot and golden brown.
4. Drain meatballs on paper towels. Gently mix meatballs with one 28-oz. jar of spaghetti sauce and place in heavy duty zip lock freezer bags. Freeze. To serve, thaw overnight in the refrigerator and reheat in a saucepan over medium low heat, stirring occasionally, until meatballs are hot all the way through. Serve over cooked spaghetti.