Preheat oven to 375 F degrees. Grease a cookie sheet.
In a large bowl, combine corn meal, flour, dry milk, garlic powder, Italian seasoning, salt and pepper. Mix well. Stir in rice.
In a small bowl, combine tomato sauce, water, onion and oil. Add to rice mixture, mixing well till all ingredients are moistened.
On a greased cookie sheet, place 24 walnut sized balls formed from the mixture. Bake 20 minutes till lightly browned.
Cook spaghetti according to package directions; drain and keep warm. In a large saucepan, warm up spaghetti sauce. Combine sauce and rice balls and serve over spaghetti. Sprinkle with Parmesan cheese.
Notes
Per Serving: 620 Calories; 16g Fat; 24g Protein; 95g Carbohydrate; 9g Dietary Fiber; 17mg Cholesterol; 1194mg Sodium.Exchanges: 4 1/2 Grain (Starch); 1 Lean Meat; 4 1/2 Vegetable; 1/2 Non-Fat Milk; 2 1/2 FatSERVING SUGGESTION: Serve with a big spinach salad—that’s really all you need!