Prepare these delicious cheese-filled meatballs with the leftover rice from the week. Use any vegetables you want, egg, and breadcrumbs for a perfect mixture. Fry and serve with a ready-to-use sauce. You will love it!
2 tablespoons unsalted butter , in cubes, for the sauce
2 cups tomato sauce, ideal for pastas
1/4 cups asadero cheese , grated
3 tablespoons parsley , finely chopped
Preparation
35 mins
20 mins
Low
In a bowl, mix the cooked rice with melted butter, onion, zucchini, corn, cornstarch, egg, and oregano; season with salt and pepper and combine with breadcrumbs.
Take a portion of the mixture and form a half circle with your hands, place a cube of cheese in the middle and cover with more rice mixture until forming a meatball about 5 centimeters in size. Repeat until the mixture is finished.
Dust the meatball with flour, cover with egg, and coat with panko until completely covered. Fry in enough hot vegetable oil. Drain on paper towels.
In a baking tray, place some butter with pasta tomato sauce, add the meatballs, grated cheese, and chopped parsley. Bake for 15 minutes at 180 °C until gratinated. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?