These rice balls make a tasty and nutritious snack or side dish. Creamy on the inside and crunchy on the outside, these rice balls are surprisingly healthy, thanks to pureed vegetables mixed in the balls. Whether you are into sneaking vegetables into kids or not, this recipe tastes good. And that's the important thing.
Recipe courtesy of Mealtime.org.
- 1 8.25 ounce can no-salt mixed vegetables (drained)
- 1 large egg (lightly beaten)
- 1 clove garlic
- 1 teaspoon Worcestershire sauce
- 1-1/2 cups cooked rice (warm)
- 1/2 cup cheese (shredded)
- Dash of kosher salt and freshly-ground black pepper, to taste
- 3/4 cup crisp rice cereal (finely-crushed)
- For the Dip:
- 2 4 ounce cans mixed fruit in juice (half drained)
- 1/4 cup canned tomato paste
- 1/2 teaspoon apple cider vinegar
- Place the mixed vegetables, egg, garlic and Worcestershire sauce in a food processor or blender, and puree.
- Transfer to a bowl. Add rice, cheese, salt and pepper. Mix well.
- Preheat oven to 375 degrees F. or heat a deep fryer to 375 degrees F.
- Scoop tablespoon-sized balls of the rice mixture and form into balls. Roll in the crushed crisp rice cereal.
- If baking, line a rimmed baking sheet with foil. Spray with cooking spray. Place the balls on the sheet and spray generously with more cooking spray.
- Bake 15 minutes until lightly browned. Cool 3 minutes.
- Alternatively, fry in batches until crisp, about 1 minute.
- To make dip: Puree until smooth.
Serve rice balls with dip.
Per serving (4 rice balls with 3 Tbsp. dip): 170 calories, 4.5 g fat, 2.5 g saturated fat, 45 mg cholesterol, 230 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein, 100% DV Vitamin A, 20% DV Vitamin C, 10% DV calcium, 20% DV iron
*DV is Daily Value