Today’s post is all about Super Bowl food. And by that I mean these warm, gooey, cheese-filled rice balls that are seriously going to blow your guests away! Full disclosure, they’re a little messy to make BUT, I promise they are totally worth it. And when you finally get a bite of their warm ooey gooey centers, you’ll never guess their secret.
They’re actually filled with good-for-you ingredients (I know, best thing EVER!). Now because this recipe has a few steps, I figured I would go through and explain each one in the post as well as below just to make sure I cover everything. Cool? Let’s get started!
First up, cook about 2 cups of whole grain rice according to the package instructions (I like to use half chicken broth half water to infuse a bit of flavor into the rice). Once the rice is completely cooked, place in a food processor and add the ricotta, marinara, and parmesan cheese. Pulse together until the rice is about half its original size and all the ingredients are well combined. Take a small ice cream scoop (or a spoon) and form about 15 balls and place them on a parchment-lined baking sheet.
Tear the mozzarella into small bite-sized pieces and stuff one piece into each of the center of each rice ball then use your hands to reform the ball. Once finished, place the baking sheet into the freezer for about 4 minutes. In the meantime, take out 3 small bowls. Fill one with panko bread crumbs (I mixed mine with a little shredded parmesan and salt & pepper), one with 2 eggs, and the last with whole wheat flour.
Once the rice balls have cooled, remove from the freezer and dredge first in the flour, then in the egg wash and last in the bread crumb mixture. Return to the baking sheet and bake at 375 for about 10 minutes (I finished them off under the broiler for about 2 to get a nice golden brown crust).
Once cooked, top with fresh parsley and serve with marinara sauce and try not to eat them all before your guests arrive (Or, do! I promise I won’t tell).
Here is what you get in one serving:
- Brown Rice: Rich in fiber and can help lower cholesterol levels!
- Marinara Sauce (organic): A rich source of vitamin C as well as vitamin A, iron and calcium!
- Mozzarella (organic): Contains vitamins A, D, E, and K, and can help balance blood sugar.
- Ricotta: Good source of protein (1/2 cup has 14 g) and calcium.
- 2 cups cooked brown rice (I use short grain and cooked it in half chicken broth half water)
- ½ cup ricotta cheese (organic)
- ¼ cup marinara (organic)
- 1 bunch of fresh parsley
- ½ cup mozzarella cheese
- ½ cup freshly grated parmesan
- 2 cups panko bread crumbs
- 2 eggs (whisked)
- 1 cup whole wheat flour
- Cook the rice according to package instructions.
- Once fully cooked, add to a food processor along with the marinara, ricotta and half of the parmesan cheese. Pulse together until the rice is half its original size and all of the ingredients are well combined.
- Using a small ice-cream scoop, form about 15 balls onto a parchment-lined baking sheet.
- Then shred the mozzarella and insert into the center then reform the rice around the cheese.
- Place the baking sheet into the freezer for about 4 minutes.
- Meanwhile, get 3 small containers and fill one with the whisked eggs, another with the panko bread crumbs (I mixed mine with the remaining parmesan and a touch of salt and pepper), and the third with the flour.
- Once the rice balls are chilled dredge first in the flour, then in the egg wash and last in the panko bread crumbs.
- Return to the baking sheet then bake at 375 for about 10 minutes. To get a golden brown crust, turn the oven to Broil for about 2 minutes.
- Serve with marinara sauce and fresh parsley!
