Spicy Rice Balls
Part of being a vegetarian in a non-vegetarian family is making everyone happy with vegetarian meals. In some cases, that means a lot of processed fake meats. In fact, in college, that was often what it meant for me. Pre-packaged “meats” are relatively cheap and easy to cook in a tiny dorm or apartment kitchen. But, now that I’m a grown-up, I try to make my own “meat” or just use vegetables and beans instead of meat in our family favorite recipes. These spicy rice “meat” balls are a great meat substitute for family pasta. In the old days, I would make a set of these and a set of real meatballs to make everyone happy. Now that there are two kids in the family, I don’t have that kind of time or energy and my omnivore husband actually loves these spicy rice balls, too.
Spicy Rice Balls
Kristi @ Onceamonthmom.com
- 2 cups cooked white rice
- 0.5 cups quick-cooking oats
- 1.25 cups onion, chopped
- 0.25 cups bread crumbs
- 0.25 cups milk
- 1 teaspoon dried basil leaves
- 0.5 tsp. dried oregano
- 0.25 tsp. ground red pepper (cayenne)
- 1 large egg, beaten (vegan, sub egg replacer)
- 0.5 cups wheat germ
- 1 Tbsp. vegetable oil
- 2 cups spaghetti sauce
- 1 tsp. Spike seasoning
In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, Spike red pepper and egg. If your rice is relatively dry, or you have trouble with the mixture sticking together, add one additional egg. Shape into equal balls (approximately 12). Roll balls in wheat germ. In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
Alternate slow cooker directions: I absolutely hate frying. I literally set my kitchen on fire once trying to fry some breaded okra. So, if you’re like me, try this method. After rice balls are rolled in wheat germ, pour 1-2 Tbsp. of olive oil into the bottom of a 4-quart slow cooker. Place each ball inside crock, rolling it in oil to coat outside. Cook on high for 3-5 hours, or until golden brown (mine usually takes about 3.5 hours).
Divide rice balls and spaghetti sauce among gallon freezer bags. To serve: Thaw. Reheat in microwave, on stovetop or in oven at 350 for 15-20 minutes. Serve sauce and rice balls over spaghetti noodles. Sprinkle with cheese.
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