This simple barbecue is good. I enjoy this sauce, myself.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 5 |
Ingredients
- 3 large eggs, divided
- 2 ½ cups cooked rice
- ⅔ cup grated Parmesan cheese
- ⅓ cup butter, melted
- 1/2 teaspoon Highlands Italian cheese sprinkle (optional)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ounces fresh mozzarella cheese, cubed
- 1 cup panko bread crumbs
- ½ teaspoon Italian seasoning
- 1 pinch salt
- 1 pinch ground black pepper
- nonstick cooking spray
Instructions
- Beat 2 eggs lightly in a large bowl. Stir in rice, Parmesan cheese, butter, cheese sprinkle, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Cover and refrigerate the mixture for 20 minutes.
- Preheat an air fryer to 370 degrees F (187 degrees C) according to manufacturer’s instructions.
- Roll mixture into 1 1/2-inch balls. Press a mozzarella cube into the center of each ball and reshape.
- Combine bread crumbs, Italian seasoning, salt, and pepper in a shallow dish. Beat remaining egg lightly in a second bowl. Dip each rice ball first into egg, then roll in the bread crumb mixture. Place rice balls in air fryer basket and spray with cooking spray.
- Cook in the preheated air fryer for 6 minutes. Increase temperature to 400 degrees F (200 degrees C) and air fry for 3 more minutes.
Nutrition Facts
| Calories | 385 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 12 g |
| Sodium | 733 mg |
| Sugars | 1 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I changed it up to include diced mushrooms, which extended the quantity quite a bit (I put the extras in the freezer). I’m allergic to dairy so I changed out the regular cheeses with vegan mozza and parm. They were delicious! Next time I will put in pizza seasoning instead of the Italian seasoning.
I had a hard time getting my balls to stick together and not fall apart. Also not super flavorful. I think if I cool the rice mix longer I’ll have better success along with maybe some garlic.
It was okay. Definitely wasn’t bad, but would add a few tweaks to the recipe.
I don’t know if I used the wrong kind of rice or did something else wrong, but the mixture never got to a consistency I could shape into a ball. It fell apart, even after I tried to adapt by adding bread crumbs to bind, and using a scoop to pack mixture more tightly.
They were lovely, it is great not having to use oil, and using the air fryer I was a bit worried about the cheese melting, turned out great, even though the deep fry does have a better look, the taste is just as good. Thankyou for sharing.
These turned out really good and similar to a rice ball recipe I’ve been looking for from around the early 1980s that had a wonderful light cheese sauce accompaniment. I had hard cheddar on hand so, subbed that for the mozzarella.
I used leftover risotto which is basically the same thing and it was already refrigerated so two meals in one! This was fabulous! I served with a little vodka tomato sauce
I made it! It is crunchy on the outside gooey on the inside, going to be fab over my meat sauce! I had to use my daughters Polly-O cheese, still gooey! Side sald and BAM! Thanks for sharing the recipe!
These came out great. I only used one egg in the rice mixture because right now I’m rationing food. I used left over rice from dinner too. I did not have fresh mozzarella so i used mozzarella sticks. I’ll try these again!!