Spaghetti and Spicy Vegetarian Meatballs

Vegetarian meatballs? Who would have guessed?! Enjoy classic spaghetti with red sauce.


6 servings


1 (16 ounce) package uncooked spaghetti
2 cups cooked white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup Progresso® plain 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 spaghetti sauce
shredded Parmesan cheese, if desired


Cook and drain spaghetti as directed on package.

In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. 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.

Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.

Estimated Time

Preparation/Total Time: 25 minutes

Additional Information

Decrease the amount of ground red pepper for a milder version of this recipe.

These meatballs are rolled in a small amount of wheat germ to give them a golden brown color, bit of crunch and nutty flavor. Store wheat germ in the refrigerator to keep it fresh.

Nutritional Information

1 Serving (1 Serving): Calories 565 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 2 g, Trans Fat ncg), Cholesterol 35 mg; Sodium 470 mg; Total Carbohydrate 107 g (Dietary Fiber 7 g, Sugars ncg), Protein 19 g; Exchanges: 6 Starch; 3 Vegetable; Carbohydrate Choices: nc

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