Spicy Rice Meatballs

• 2 cups cooked long-grain rice or 2 cups long grain brown rice
• 12 cup quick-cooking oats, ground
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, minced
• 13 cup dry breadcrumbs
• 1 tablespoon whole wheat flour
• 2 eggs, beaten
• 13 cup milk
• 2 tablespoons flax seeds, ground
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano leaves
• 12 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon cayenne pepper
• 18 teaspoon white pepper
• 12 cup wheat germ
• 2 tablespoons vegetable oil, if frying

1. In a large bowl, mix together all ingredients except wheat germ and vegetable oil.
2. Cover and 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.
5. Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
6. Or place meatballs on a sprayed baking sheet.
7. Bake at 400 degrees F for 25-35 minutes until the balls are hot and golden brown.
8. Drain meatballs on paper towels.
9. Gently mix meatballs with one 28-oz.
10. jar of spaghetti sauce and place in heavy duty zip lock freezer bags.
11. Freeze.
12. To serve, thaw overnight in the refrigerator and reheat in a saucepan over medium low heat, stirring occasionally, until meatballs are hot all the way through.
13. Serve over cooked spaghetti.

rice, oats, onion, garlic, pepper, breadcrumbs, whole wheat flour, eggs, milk, flax seeds, basil, oregano, salt, black pepper, cayenne pepper, white pepper, germ, vegetable oil

Taken from www.food.com/recipe/spicy-rice-meatballs-507125 (may not work)