Italian Rice Balls

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Italian Rice Balls
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
720
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie720 cal.(34 %)
Protein25 g(26 %)
Fat29 g(25 %)
Carbohydrates90 g(60 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.4 μg(7 %)
Vitamin E8 mg(67 %)
Vitamin K4.8 μg(8 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.3 mg(21 %)
Folate67 μg(22 %)
Pantothenic acid2.7 mg(45 %)
Biotin25.8 μg(57 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C0 mg(0 %)
Potassium400 mg(10 %)
Calcium241 mg(24 %)
Magnesium117 mg(39 %)
Iron4 mg(27 %)
Iodine27 μg(14 %)
Zinc3.6 mg(45 %)
Saturated fatty acids10.7 g
Uric acid142 mg
Cholesterol196 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
salt
1 bay leaf
350 grams short grain rice
1 sm can Saffron (0.1 g)
50 grams grated Parmesan
2 Tbsps butter
3 eggs
peppers (from the mill)
200 grams Mozzarella (Or gorgonzola)
3 Tbsps Pastry flour
80 grams breadcrumbs
vegetable oil (for frying)
fresh bay leaves (for garnish)
How healthy are the main ingredients?
MozzarellaParmesansaltegg

Preparation steps

1.

Bring a pot of 600 ml (approximately 2 1/2 cups) salted water and bay leaf to a boil, pour in the rice and allow to swell at low heat for about 20 minutes, stirring frequently. Dissolve the saffron in 2 tablespoons warm water and stir with the Parmesan into the rice, let cool slightly, then stir in the butter and 1 egg.

2.

For breading, whisk together the remaining eggs in a deep dish or similar container, season with salt and pepper. Cut the cheese into small cubes.

3.

From cooled rice, scoop walnut-sized portions and shape into balls. Press a well in the center with your finger, fill with some cheese cubes and re-form into a ball. Then coat the balls in flour, pass through the egg and coat at the end with the breadcrumbs.

4.

Cook in hot oil in portions until golden brown, 3-4 minutes. Drain on paper towels and serve garnished with bay leaves.