Name: Rice Meatballs with Vegetables
Prep time: 55 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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.