Spicy Rice Balls

{ Spicy Rice Balls }

I’ve shared this before, but I thought it was worth sharing again with a few more changes, as I’ve perfected it through the years. This is one of mine and my husband’s favorite meals! I’ve looked for ways to make it healthier, but we always go back to the original recipe. It is too good to change! These are great for an easy family style dinner. I usually make the rice balls the day before or earlier that day, and then heat them in the over just before serving. These rice balls are great alone, over pasta or vegetables. Betty Crocker knew what she was doing! Here is my recipe for vegetarian spicy rice balls over spaghetti.

{ ingredients }

  • 4 cups cooked white rice (slightly overcooked and extra sticky!)
  • cup quick-cooking oats
  • 2 large white onions, chopped (I chop in the food processor)
  • 1/2 cup Italian bread crumbs
  • 1/4 cup milk
  • Large handful of fresh basil leaves, chopped finely
  • 3 Tbs. chopped fresh oregano leaves
  • 3 Tbs.. chopped fresh parsley leaves
  • 1 heaping Tbs. ground cayenne (or more to taste)
  • 1 tsp. salt
  • eggs, beaten
  • cup wheat germ
  • 3 tbs. vegetable oil (olive oil)
  • cups spaghetti sauce (homemade or store-bought)
  • Pasta of your choice
  • Shredded Parmesan cheese, fresh basil and/or red pepper flakes, for garnish (OPTIONAL)

 { directions }

  1. Cook and drain spaghetti as directed on package.
  2. In large bowl, mix cooked rice (wait until this is cool enough to touch), oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg.
  3. Shape into 24 balls. {this step gets a bit messy!!!}
  4. Roll balls in wheat germ.
  5. In a large skillet or wok, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until brown and crispy on all sides. Add small amounts of oil as needed to the pan.
  6. Prepare spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese and red pepper flakes.
  7. Enjoy! Yum!

Makes about 12 servings. I have been known to double this for large parties (and I always want plenty of leftovers for myself)! Great served with my Apple & Pear Salad!

(Adapted from this recipe.)


  • Serve rice balls with zucchini noodles, instead of spaghetti
  • Serve rice balls with spaghetti squash, instead of spaghetti
  • Serve rice balls over wilted spinach, instead of spaghetti
  • Serve with pesto cream sauce, instead of spaghetti sauce
  • Add 1/2 cup Parmesan cheese to rice balls
  • These are also easy to prepare early: Prepare as directed and store in the fridge. Warm up in the oven in a glass pan before serving.

{ Keep Cooking in Love & Light }



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