Add spice and heft to your spaghetti with these meatless meatballs. Serve with pasta or on hoagies with sauce and cheese.

Gallery

Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 60 mins
Servings:
12
Yield:
48 meatballs
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind oats in a food processor until fine. Add cooked rice and milk; mix until pureed. Add onions, bread crumbs, Parmesan cheese, cornmeal, eggs, flour, oregano, garlic powder, salt, and cayenne pepper; pulse until thoroughly combined.

    Advertisement
  • Roll about 2 tablespoons of the mixture into a ball. Repeat with remaining mixture to make about 48 meatballs. Place in the refrigerator until firm, about 1 hour.

  • Heat oil in a large skillet over medium-high heat. Drop meatballs in batches into the hot oil, and fry until heated through and brown on all sides, about 10 minutes.

Cook's Note:

These freeze beautifully and can be baked at 400 degrees F (200 degrees C) for 20 to 30 minutes instead of fried.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

220 calories; protein 7.8g; carbohydrates 34g; fat 5.7g; cholesterol 65.5mg; sodium 325mg. Full Nutrition
Advertisement