Italian · Dinner
Fried Rice Balls (Gluten-Free)
Crisp, golden rice balls stuffed with savory beef ragu and melted mozzarella, coated in gluten-free cornmeal and rice flour, then deep-fried. Built on Parmesan-laced Arborio risotto with slow-simmered ground beef, tomato, and fresh parsley, finished with lemon.
$5
25 minsPrep
25 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
610Calories
32.1gProtein
30.5gFat
58.8gCarbs
4.2gSugar
3.2gFiber
710mgSodium
204mgChol
9.3gSat Fat
650mgPotassium
315mgCalcium
3.8mgIron
1.8mcgVitamin B12
9.6mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Heat olive oil in a skillet over medium heat and sauté onion and garlic until softened, about 3 minutes.
2
Simmer
Add ground beef, breaking it up, cook 6 minutes until no longer pink. Stir in tomatoes and simmer 8 minutes until thickened.
3
Cool
Transfer beef ragu to a plate, spread thin, and cool at room temperature 15 minutes.
4
Build
Mix cooked Arborio rice with parmesan and beaten egg until the rice binds and turns pale yellow.
5
Stuff
Flatten a handful of rice in your palm, add ragu and mozzarella cube in center, top with more rice, and shape into a tight ball.
6
Chill
Place rice balls on a plate and chill uncovered in the fridge 15 minutes until firm.
7
Dredge
Roll each rice ball in rice flour, then cornmeal, pressing gently so the crumb coats evenly.
8
Fry
Heat vegetable oil to 350°F over medium heat and fry rice balls 4 to 5 minutes, turning occasionally, until deep golden brown.
9
Drain
Lift rice balls onto a paper towel-lined plate and drain 1 minute.
10
Plate
Scatter parsley over the rice balls and serve hot with a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g beef ground
- 2 cup330g cooked Arborio rice
- 1/2 cup120g canned tomatoes
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp parmesan
- 2 oz56g mozzarella
- 22 eggs
- 1/2 cup60g rice flour
- 1/2 cup56g fine cornmeal
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp olive oil
- 1 cup240ml vegetable oil, for frying
- salt, to taste
- black pepper, to taste
- 22 lemon wedge, to serve
