Vegetarian Spaghetti and "meatballs"

Submitted by SarahBeth

"I found this recipe at eatbetteramerica.com This is one of my favorites! I absolutely love it. I am posting the recipe as written but I use my own recipe for marinara sauce. I also use whole wheat breadcrumbs. I find that whole wheat is a little heartier. Serving size is enough for 6 people to have two meatballs each. So keep that in mind when you make this."

 

• Ready In: 35mins
• Ingredients: 14
• Yields: 12 meatballs
• Serves: 6

ingredients

• 1 (16 ounce) package uncooked spaghetti
• 2 cups cooked brown rice (can use white rice instead if desired)
• 1⁄2 cup quick-cooking oats
• 1 medium onion, chopped (1/2 cup)
• 1⁄4 cup plain breadcrumbs
• 1⁄4 cup milk
• 1 teaspoon dried basil leaves
• 1⁄2 teaspoon dried oregano leaves
• 1⁄4 teaspoon ground red pepper (cayenne) (optional)
• 1 egg, beaten
• 1⁄2 cup wheat germ
• 1 tablespoon vegetable oil
• 2 cups pasta sauce
• shredded parmesan cheese, if desired

directions

1. Cook and drain spaghetti as directed on package.
2. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper (if desired) 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 pasta sauce until hot. Serve sauce and "meat" balls over spaghetti. Sprinkle with cheese.