How to Make Rice Balls | Allrecipes.com

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

Place 1 cup of uncooked white rice in a medium saucepan with 2 cups of water.

Bring the water to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 to 25 minutes until the rice is tender and the liquid has been absorbed.

Finely chop 3 cloves of garlic.

Heat 2 teaspoons of olive oil in a skillet over medium heat and add the garlic, cooking for about 2 minutes until fragrant and soft.

Add 1/2 pound of lean ground beef to the skillet, breaking it into crumbles as it cooks. Continue cooking for about 10 minutes until completely browned, then drain off excess grease if any.

In a large bowl, add the hot cooked rice, the ground beef, 1/2 cup of tomato-based pasta sauce, salt to taste, and pepper to taste. Mix thoroughly.

Mix in 1/2 cup of grated Parmesan cheese and 1/2 cup of shredded mozzarella cheese, stirring until the mozzarella melts.

Measure the mixture using a 2 and 1/2 inch ice cream scoop and place them on a baking sheet lined with parchment paper. Form them into tighter balls with your hands.

Refrigerate the rice balls for about 20 minutes until cool and firm.

Preheat the oven to 350°F.

Crack 2 eggs in a shallow bowl and beat them.

Place 1/2 cup of dry breadcrumbs in a separate shallow bowl.

Roll each rice ball in the beaten egg, then in the breadcrumbs, thoroughly coating them.

Return the rice balls to the baking sheet and bake for about 25 minutes until the outside is crispy.

While the rice balls are baking, heat 1 and 1/2 cups of pasta sauce in a saucepan over medium heat.

Serve the rice balls topped with warm pasta sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens