Freezer Meal Recipes / Dinner / Spicy Rice Balls

Spicy Rice Balls

A delicious addition to any dinnertime pasta, these Spicy Rice Balls pack a little heat beneath their crispy exterior.
4 Servings Meet The Cook Print
Spicy Rice Balls

Ingredients

  • 2 cups cook White Rice, Long-Grain
  • ½ cups Rolled Oats, Quick Cooking
  • 1 ¼ cups dice Onion
  • ¼ cups Bread Crumbs
  • ¼ cups Milk
  • 1 teaspoon Basil, Dried
  • ½ teaspoons Oregano, Dried
  • ¼ teaspoons Cayenne Pepper
  • 1 teaspoon Cajun Seasoning
  • 2 individual Egg
  • ½ cups Wheat Germ
  • 1 tablespoon Vegetable Oil
  • 2 cups Pasta Sauce

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, cayenne, cajun seasoning and egg. If your rice is relatively dry, or you have trouble with the mixture sticking together, add one additional egg.
  2. Shape into indicated number of balls. Roll balls in wheat germ.
  3. In a skillet, heat oil over medium heat.
  4. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
  5. Serve sauce over rice balls.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, cayenne, cajun seasoning and egg. If your rice is relatively dry, or you have trouble with the mixture sticking together, add one additional egg.
  2. Shape into indicated number of balls. Roll balls in wheat germ.
  3. In a skillet, heat oil over medium heat.
  4. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
  5. Divide rice balls and spaghetti sauce into indicated number gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat on stovetop over low heat for 5-10 minutes.

18 Comments

Join the discussion
    1. The only thing I change when I make these with Brown rice is the cooking time of the rice itself (which starts out cooked before this recipe begins). I don’t recall making any changes to the rice balls themselves. If they’re too dry or not sticky enough (brown tends to be less sticky than white rice) add an egg or a bit more milk. The “baking” or frying time is about the same, in my experience, with white vs. brown rice.

  1. I made these tonight via the frying method cause I forgot about the crock method! It wasn’t horrible, but I’ll deff do the crock method next time! These were a total hit here. We’re a half veggie family anyways (we all eat meat, but also love vegetarian too), and this was certainly cheaper than meat balls too! I love that they weren’t greasy like meatballs either. YUM!

    1. I’m so glad you liked them! They are super good either way, but I’m such a terrible fryer that I much prefer the crock method. It’s a bonus that it uses less oil that way, too.

      1. My crock pot was in use so I made these in the oven. 15 minutes at 350 and they were perfect! I didn’t use any oil, just some cooking spray on the pan. Made a triple batch to freeze 🙂

  2. I’ve not heard of ‘Spike’ seasoning – will I find it with spices in the baking section? Can you give me any idea of what it is similar to (flavoring?)? Thanks so much!

    1. It’s a spice blend that includes cayenne, garlic, salt, pepper, celery and the like. Certain cajun blends would be similar or you could just add a dash of cayenne. You can usually find Spike in health sections of larger grocery stores or stocked at Whole Foods or health markets.

  3. Wow! Thank you posting this. I have been a vegetarian for 20 years and for some strange reason never thought to try a combo like this. I’m really enjoying your vegetarian menus and appreciate you adding it to your repertoire.The balls for very tasty, I wasn’t sure I had it right because my rice was really dry so I added an extra egg and some flour to help hold it together which did the trick nicely. Great flavor, crunchy outside and soft inside. Can’t wait to try it with spaghetti sauce! Kids ate them plain and loved them!! Will try to bake next time.

    1. Nada – You can sub almond flour for bread crumbs. Or I tend to make my own with left over GF breads/buns/rolls. I believe that you can also purchase them as well.

  4. What can be subbed for the vital wheat gluten?? We are GF/DF/PF and some vegetarians in the house… OAMM makes meals for us soooo much easier!

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