With crackers and cream cheese, this jelly makes a delicious dipping sauce. You can use either red or white wine.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 12 |
| Yield: | 48 meatballs |
Ingredients
- 1 cup rolled oats
- 4 cups cooked rice
- ⅔ cup milk
- 2 medium onions, diced
- ⅔ cup dry bread crumbs
- ½ cup shredded Parmesan cheese
- ¼ cup cornmeal
- 4 large eggs
- 2 tablespoons all-purpose flour
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 cup oil for frying, or as needed
Instructions
- Grind oats in a food processor until fine. Add cooked rice and milk; mix until pureed. Add onions, bread crumbs, Parmesan cheese, cornmeal, eggs, flour, oregano, garlic powder, salt, and cayenne pepper; pulse until thoroughly combined.
- Roll about 2 tablespoons of the mixture into a ball. Repeat with remaining mixture to make about 48 meatballs. Place in the refrigerator until firm, about 1 hour.
- Heat oil in a large skillet over medium-high heat. Drop meatballs in batches into the hot oil, and fry until heated through and brown on all sides, about 10 minutes.
- These freeze beautifully and can be baked at 400 degrees F (200 degrees C) for 20 to 30 minutes instead of fried.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 325 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |