 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
Good to make ahead and freeze. I got this from somewhere, but I don't remember where. Ingredients:
2 cups cooked long-grain rice |
1/2 cup quick-cooking oats |
1 onion, finely chopped |
1/4 cup dry breadcrumbs |
1/4 cup skim milk |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon ground cayenne pepper |
1 egg, beaten |
1/2 cup wheat germ |
1 tablespoon vegetable oil |
Directions:
1. In a large bowl, mix together all ingredients except wheat germ and vegetable oil.
2. Chill mixture well, at least 1 hour in fridge.
3. Shape mixture into meatballs and roll each in wheat germ to coat.
4. 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.
5. Drain meatballs on paper towels.
6. Serve with whatever sauce you'd like.
|
|