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Spicy Rice Balls

Spicy Rice Balls with scoop

These Spicy Rice Balls are quite filling and versatile; use them as is or as a substitute for meat balls in your regular recipes such as crockpot meat balls and spaghetti. They freeze well - thaw in the refrigerator overnight and reheat gently in the oven or mixed into a spaghetti sauce.


2 cups medium-grain white rice
1/2 cup instant oats
1 onion, finely chopped
2 cloves garlic, minced
1/3 cup dried bread crumbs
1/4 cup skim milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
Cayenne pepper and freshly ground pepper to taste
1/2 cup wheat germ to coat
2 tablespoons olive oil


In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Cover and chill mixture well, at least 1 hour, in the refrigerator. Shape mixture into meatballs and roll each in wheat germ to coat.

Heat oil in a nonstick frying pan over medium heat. Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.

Drain rice balls on a clean towel and serve immediately with steamed or baked vegetables.

To freeze, layer between freezer paper or brown paper.

Alternatively, gently mix rice balls with one large jar of spaghetti sauce and place in heavy duty ziplock freezer bags. To serve these rice balls and sauce, thaw overnight in the refrigerator and reheat in a saucepan over medium low heat, stirring frequently, until rice balls are hot all the way through, OR place in a crockpot and allow to reheat for several hours. Served over cooked spaghetti.

Note: These are also known as Mock Meat Balls.

Nutrition Information

Recipe makes 6 servings.

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