SPAGHETTI AND SPICY RICE BALLS
Source: Betty Crocker's Vegetarian Cooking: Easy Meatless Main Dishes Your Family Will Love!
Servings: 6

Rice and oats replace ground beef in these “meatballs.” They are rolled in a small amount of wheat germ to give them a golden brown color and just a bit of crunch. Wheat germ has a nutty flavor and is very oily, which causes it to turn rancid quickly It is best: to store it in the refrigerator.

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 dry 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 prepared spaghetti sauce
Finely shredded Parmesan cheese, if desired

Cook spaghetti as directed on package; drain.

While spaghetti is cooking. mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape mixture into 10 balls. Roll balls in wheat germ.

Heat oil in 10-inch skillet over medium heat.

Cook balls in oil about 10 minutes, turning occasionally, until light golden brown.

Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti: sprinkle with Parmesan cheese.