Stuffed Fried Rice Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,523 cal. | (73 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 193 g | (129 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 76.8 μg | (128 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21 mg | (175 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,770 mg | (44 %) | ||
| Calcium | 316 mg | (32 %) | ||
| Magnesium | 146 mg | (49 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 435 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 3 Tbsps olive oil
- 800 grams Long grain rice
- 150 milliliters white wine
- 300 milliliters Vegetable broth
- 1 small carrot
- 1 small onion (finely chopped)
- 1 Celery
- 300 grams Ground beef
- 500 grams Tomatoes (puree)
- salt
- peppers
- 3 scoops Mozzarella
- 100 grams Pastry flour
- 4 eggs
- breadcrumbs
- Frying oil
Preparation steps
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat, add rice and cook briefly. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
For the filling, rinse vegetables and finely chop. Heat some oil in a pan and cook ground beef until crumbly, add the vegetables and cook together. Add tomato puree, season with salt and pepper and simmer 30 minutes.
Drain the mozzarella and chop. Mix rice with ground beef and mozzarella. With wet hands, shape into small balls.
Heat oil in a frying pan.
Place flour in a deep dish. In a separate dish, crack and whisk eggs. Place the breadcrumbs in a third deep dish. Coat balls first in flour, then in egg and then in breadcrumbs. Fry in hot oil until golden, drain on paper towels. Serve on plates with yoghurt or aioli.
