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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 560.4
  • Total Fat: 46.3 g
  • Cholesterol: 71.4 mg
  • Sodium: 695.1 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 10.6 g

View full nutritional breakdown of rice balls calories by ingredient
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rice balls

Submitted by: GETTINITBACK

Introduction

cook rice per package instructions - wait until slightly cooled add egg yolks and cheese.

cool completely in refrigerator

cook ground beef and cool

divide eggs yolk and whites
when cool make 11 rice patties
fill with meat and pea and 1/3 of sauce mixture
roll int a ball with rice on outside

when done rolling balls dip in egg white - roll in bread crumbs and fry [just enough to brown and keep together

drain- and ready to eat with remaining sauce on top

yummy
cook rice per package instructions - wait until slightly cooled add egg yolks and cheese.

cool completely in refrigerator

cook ground beef and cool

divide eggs yolk and whites
when cool make 11 rice patties
fill with meat and pea and 1/3 of sauce mixture
roll int a ball with rice on outside

when done rolling balls dip in egg white - roll in bread crumbs and fry [just enough to brown and keep together

drain- and ready to eat with remaining sauce on top

yummy

Number of Servings: 11

Ingredients

    2 cups white rice
    5-6 oz of lean ground beef
    1 cup peas [frozen or canned\
    2 cups tomatoes sauce
    1/2 cup grated cheese
    3 large eggs divided
    bread crumbs
    2 cups of Canola oil for frying

Directions

makes 11 servings of large balls
or 24 smaller servings
all depends if you are using them as a full meal
or a side dish

Number of Servings: 11

Recipe submitted by SparkPeople user GETTINITBACK.






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Member Ratings For This Recipe

  • I've made something similar,but I use whole egg in meat with a little breadcrumbs, no peas and egg in the rice with cheese, parsley, then fill with meat and roll in whole egg then crumbs. You can pan fry or bake. Good both ways! I'll try the peas for added veggies. - 3/27/10

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