Categories: Italian, Vegetarian

Ingredients

• 2 cups cooked long grain rice (white or brown)
• 1/2 cup quick cooking oats
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup dry purchased bread crumbs
• 1/4 cup milk
• 1 tsp. dried basil leaves
• 1/2 tsp. dried oregano leaves
• 1/4 tsp. cayenne pepper
• 1/8 tsp. white pepper
• 1/2 cup wheat germ
• 2 Tbsp. vegetable oil

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. Drain meatballs on paper towels. Gently mix meatballs with one 28-oz. jar of spaghetti sauce and place in heavy duty ziplock freezer bags. Freeze. To serve, thaw overnight in the refrigerator and reheat in a saucepan over medium low heat, stirring frequently, until meatballs are hot all the way through. Serve over cooked spaghetti. 6 servings

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