Roman Rice Balls with Mozzarella Recipe


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60 mins (prep 30, cooking 30)
14 ingredients
6 servings
This recipe is adapted from one in Good Life Books Italian Cooking published in 1978. These are a bit time consuming to make but once the balls are formed they can be frozen individually for use later. These are great as an appetizer, side dish or buffet component. I served them with Meatball Lollipops, Red Sauce and grilled zucchini. My wife forgot to pick squash for a couple of days and we ended up with a couple of huge zucchini which grilled well. As for a wine a hearty red works well. I chose Viansa's Sonoma County 2010 Vino Rosso which is a Super Tuscan blend.

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Ingredients

Nutrition

Serving Size (54.69 g)
Servings 6
Amount per Serving
Calories 259.14 Calories from Fat 151.92
% Daily Value *
Total Fat 16.88g 155.8%
Saturated Fat 10.32g 309.49%
Trans Fat 0.65g %
Cholesterol 42.39mg 84.78%
Sodium 128.81mg 32.2%
Total Carbohydrate 24.8g 49.59%
Dietary Fiber 1.4 g 33.69%
Sugars 0.03 g %
Protein 2.78g 33.4%
Vitamin A 498.91IU% Vitamin C 0.26mg%
Calcium 35.07mg% Iron 1.33mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
mozzarella string cheese sticks, panko bread crumbs, dried bread crumbs, romano cheese, grated parmesan, oil for deep frying
 

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