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Spaghetti and "Meatballs" |
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Serves: 6 Print this RecipePrep: 12 min Cook: 15 min 1 package (7 ounces) spaghetti 2 cups cold cooked white rice 1/2 cup quick-cooking oats 1 medium onion, chopped (1/2 cup) 1/4 cup dry 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 egg, beaten 1/2 cup wheat germ 1 tablespoon vegetable oil 2 cups spaghetti sauce Shredded parmesan cheese, if desired 1. Cook and drain spaghetti as directed on package. 2. While spaghetti is cooking, mix rice, oats, onion, bread crumbs, milk, basil, oregano and egg. Shape into 12 balls. Roll balls in wheat germ. 3. Heat oil in 10-inch skillet over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown. 4. Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese. FOOD for THOUGHT These "meatballs" are rolled in a small amount of wheat germ, which gives them a golden brown color and just a bit of crunch. Wheat germ has a nutty flavor and provides vitamin E, an antioxidant that helps protect cells from damaging substances. "This is a vegetarian spaghetti and meatballs, but my family didn't notice the difference, and they're pretty determined meat eaters. Spaghetti tastes great after chemo, and it is easy to reheat in single servings in the microwave. However, the real meatballs taste like aluminum foil and these don't, so they are a great alternative." -ANNE R. NUTRITION FACTS: High in iron, folic acid and magnesium; excellent source of fiber 1 Serving: Calories 390 (Calories from Fat 70); Fat 8g (Saturated 1g); Cholesterol 35mg; Sodium 470mg; Potassium 460mg; Carbohydrate 74g (Dietary Fiber 6g); Protein 12g % DAILY VALUE: Vitamin A 12%; Vitamin C 10%; Calcium 6%; Iron 22%; Folic Acid 32%; Magnesium 22% DIET EXCHANGES: 5 Starch Helpful For These Side Effects: (n), (c) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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