An Italian in my Kitchen · by Rosemary Molloy★ 4.7 (3)
Baked Italian Rice Balls
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 23%
CARBS 25G37% OF CAL
0G FIBER0G ADDED0G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 13G44% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked risotto or rice balls stuffed with melted mozzarella, rolled in breadcrumbs, and crisped in the oven. Tender inside with a golden exterior.
starteritalian🍪 sheet pan🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1½ cups leftover rice (you can also use leftover risotto)
- 1 tablespoon fresh minced parsley
- ¾-1 cup parmigiano freshly grated
- 1-2 large eggs (depends on how moist the rice is)
- ¼-½ cup bread crumbs (more if needed)
- 1 small fresh mozzarella / fontina (cubed)
- 1-2 tablespoons olive oil
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 23%
CARBS 25G37% OF CAL
0G FIBER0G ADDED0G INTRINSIC24G OTHER1G TOTAL SUGAR
FAT 13G44% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 470mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 79mg
- Calcium
- 231mg
- Iron
- 0.98mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 470MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.