This recipe courtesy of Chef Andrew Schloss and Mealtime.org, the website of the Canned Food Alliance.
Batter up! These cheesy-crispy-crunchy rice balls loaded with vegetables and dipped in a fruit-laced tomato sauce are an easy hit. The balls can be made ahead of time and served warm or at room temperature as a special afterschool snack or a family treat when watching a double-header. Just watch mom hit a homer!
This recipe is part of Chef Andrew Schloss’ Edibly Fun, Easily Done series, a collection of nine kid-pleasing recipes.
Nutritional Information Per Serving: Calories 170; Total fat 4.5g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 230mg; Carbohydrate 27g; Fiber 2g; Protein 6g; Vitamin A 100% Daily Value; Vitamin C 20% Daily Value; Calcium 10% Daily Value; Iron 20% Daily Value.
Ingredients
- For the dip: 2 cans (4 ounces each) mixed fruit in juice, half drained
- 1/4 cup canned tomato paste
- 1/2 teaspoon apple cider vinegar
- For the rice balls: 1 can (8.25 ounces) mixed vegetables, no-salt added, drained
- 1 large egg, lightly beaten
- 1 clove garlic
- 1 teaspoon Worcestershire sauce
- 1 1/2 cups cooked rice, warm
- 1/2 cup shredded cheese
- Salt and ground pepper to taste
- 3/4 cup finely crushed crisp rice cereal
- Spray oil for baking or oil for frying
Preparation
- 1 To make the dip: Purée the mixed fruit, tomato paste and vinegar in a blender or food processor; set aside.
- 2 To make the rice balls: Purée the mixed vegetables, egg, garlic and Worcestershire sauce in a blender or food processor. Mix with rice, cheese, salt and pepper until completely combined.
- 3 Preheat oven to 375°F, or heat oil in a deep fryer to 375°F.
- 4 Scoop tablespoon-size balls of the rice mixture and gently form into balls, rolling them in the crushed rice cereal to coat.
- 5 If baking; line a rimmed cookie sheet with foil and spray with oil. Place balls on the sheet and spray with more oil. Bake until lightly browned, about 15 minutes. Cool for 3 minutes. If frying: fry in the deep fryer in small batches until crisp and brown, about 1 minute per batch. Drain on paper towels.
