Rice Meatballs with Vegetables

Brenda Villagomez
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!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups rice, cooked
  • 3 tablespoons butter, melted
  • 1/2 cups onion, finely chopped
  • 1 cup zucchini, in small cubes
  • 1/4 cups yellow corn kernels
  • 1/4 cups cornstarch
  • 1 egg
  • 1 tablespoon oregano
  • salt
  • pepper
  • 1 cup breadcrumbs
  • 2 cups asadero cheese, in cubes, for filling
  • 1 cup flour, for coating
  • 2 eggs, beaten, for coating
  • 1 cup breadcrumbs, for coating
  • vegetable oil, for frying
  • 2 tablespoons 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.
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