Spaghetti and Riceballs

This was a super yummy meal! I found it on edenwellness.org - the picture is from their website too!

Rice Balls
Makes about 35-40 one inch rice balls

1 cup brown rice (measure before cooking - I used instant brown rice.)
½ cup rolled oats
½ cup onion, chopped
¼ cup whole wheat bread crumbs
¼ cup unsweetened rice or almond milk (original flavor is best for this recipe)
½ tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon celtic sea salt
1 pinch cayenne
1 Tbsp ground flax seed
3 Tbsp Water
wheat germ (to coat balls)
grapeseed oil (to cook balls)(I used Extra Virgin Olive Oil)

Cook rice according to package instructions. After fully cooked, set aside to cool. Once rice is cool, pulse in food processor to break it down. In a small bowl, mix ground flax seed with water and let sit for 5 minutes. In a medium bowl, mix the first nine ingredients with the flax seed mixture. Roll mixture into 1” balls. Roll each ball in enough wheat germ to cover.

In a large skillet, heat a thin layer of oil over medium heat. Add rice balls to skillet and cook for approximately 10 minutes, turning occasionally, until light golden brown.

Serve spaghetti sauce and rice balls over your favorite pasta.