Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1086
Calories
41g
Protein
34g
Fat
150g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups hot cooked rice
- 1 cup (4 ounces) shredded mozzarella cheese
- 2 eggs, beaten
- 1 teaspoon seasoned salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon garlic powder
- 1/2 cup Italian-style bread crumbs
- 1/2 cup grated Parmesan cheese
- Vegetable cooking spray
- Marinara Sauce
- =
Directions
1
Combine rice, mozzarella cheese, eggs, salt, pepper and garlic powder. Cool to room temperature. Shape rice mixture into 1-inch balls or 2-inch sticks.
2
Combine bread crumbs and Parmesan cheese. Roll balls in bread crumb mixture. Place on baking sheet coated with cooking spray. Bake at 450 degrees 15 minutes or until golden brown. Serve with Marinara Sauce as a dip.
Recipe sourced from
fandom