Spaghetti and Spicy Meatballs

1 package (16 ounces) uncooked spaghetti
2 cups cooked white rice
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain dry bread crumbs
1/4 cup milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups spaghetti sauce
Shredded Parmesan cheese, if desired

Cook and drain spaghetti as directed on package. In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.

In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.

Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese. Makes 6 servings