Italian · Dinner
Fried Rice Balls (High-Protein)
Crisp fried rice balls built on a beef ragu and mozzarella filling, coated in seasoned panko and shallow-fried to a golden crust. Extra beef and cannellini beans folded through arborio rice push the protein well past a standard arancini, while parmesan and egg bind the filling savoury and rich.
$6
35 minsPrep
30 minsCook
65 minsTotal
HardLevel
Nutrition per serving
722Calories
54.2gProtein
31.4gFat
57.4gCarbs
6.1gSugar
5.8gFiber
1108mgSodium
340mgChol
10.8gSat Fat
912mgPotassium
432mgCalcium
6.1mgIron
2.5mcgVitamin B12
7.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dice the onion and garlic. Mash the cannellini beans. Grate the parmesan and dice the mozzarella. Measure the cooked arborio rice into a bowl.
2
Heat the olive oil in a small skillet over medium heat and cook the onion and garlic for 3–4 minutes until softened and translucent.
3
Add the beef mince to the skillet and cook over medium-high heat for 6 minutes, breaking it up, until no pink remains and it browns.
4
Stir in the crushed tomato, tomato paste, beef stock and oregano. Simmer over medium-low heat for 8 minutes until the ragu thickens.
5
Cool the ragu on a plate for 15 minutes. Fold the rice, beans, parmesan and beaten egg together. Form 3 rice balls with ragu and mozzarella filling. Chill for 30 minutes.
6
Roll each ball in flour, dip in beaten egg, then roll in panko breadcrumbs until fully coated.
7
Heat the vegetable oil in a small skillet over medium heat to 350°F (175°C) and fry the balls for 4–5 minutes, turning occasionally, until deep golden brown and crisp.
8
Drain the rice balls on a paper towel-lined plate for 2 minutes.
9
Plate
Arrange the rice balls on a plate, scatter with parsley and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.6 oz420g beef mince
- 1 cup200g arborio rice, cooked
- 2.8 oz80g cannellini beans
- 2 oz56g mozzarella
- 1.4 oz40g parmesan
- 22 large eggs, beaten
- 11 onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp canned tomatoes
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml beef stock
- 2 tbsp2 tbsp olive oil
- 1/2 tsp1/2 tsp dried oregano
- salt, to taste
- black pepper, to taste
- 4 tbsp4 tbsp all-purpose flour
- 22 large eggs, beaten
- 1 cup90g panko breadcrumbs
- 1/2 cup120ml vegetable oil, for shallow-frying
- parsley
