Rice Meatballs with Tomato Sauce

Mauricio Eggleton
This delicious recipe for rice meatballs with tomato sauce is perfect for any day of the week.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup rice, cooked
  • 2 cups carrot, finely chopped
  • 2 cups zucchini, finely chopped
  • 1/2 onions, finely chopped
  • 1 cup green beans
  • 2 eggs
  • 1 cup breadcrumbs, for breading
  • 3 eggs, scrambled, for breading
  • salt and pepper, for breading
  • 2 cups flour, for breading
  • 1/2 cups Parmesan cheese, for breading
  • 2 cups tomato purée, or crushed tomatoes
  • parsley, finely chopped, for garnish
Preparation
15 mins
Low
  • Add the cooked rice, zucchini, carrot, garlic, onion, and green beans to a bowl. Mix very well.
  • Add egg and breadcrumbs, then mix gently to start forming a “dough” of rice with all the vegetables and season with salt and pepper.
  • Shape the balls to make the meatballs, then dip them in egg and then in flour, but remember to shake off the excess flour.
  • Fry the rice meatballs in a pan with hot oil until they are nicely golden brown on all sides.
  • In the same pan, deglaze with the crushed tomato or tomato puree, add the chicken broth, season, and cook for 5 more minutes or until the meatballs absorb all the flavor of the sauce.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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