Cheesy Rice Balls
Prep time: 
Cook time: 
Total time: 
Serves: 15
What You'll Need
  • 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
  1. Cook the rice according to package instructions.
  2. 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.
  3. Using a small ice-cream scoop, form about 15 balls onto a parchment-lined baking sheet.
  4. Then shred the mozzarella and insert into the center then reform the rice around the cheese.
  5. Place the baking sheet into the freezer for about 4 minutes.
  6. 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.
  7. Once the rice balls are chilled dredge first in the flour, then in the egg wash and last in the panko bread crumbs.
  8. 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.
  9. Serve with marinara sauce and fresh parsley!
Recipe by The Blonde Chef at