Veggie Rice Balls Recipe

Introduction

These Veggie Rice Balls are a delicious, easy-to-make snack or side dish that combines tender steamed vegetables with cheesy, flavorful rice. Perfectly baked until golden, they offer a comforting bite that’s both nutritious and satisfying.

Ingredients

• 1/2 cup steamed carrot
• 1/2 cup steamed broccoli
• 1 whole egg, lightly beaten
• 1/2 cup freshly grated white cheddar cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• Freshly cracked black pepper to taste
• 2 cups cooked white rice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set aside.
2. Step 2: In a large bowl or shallow dish, add the steamed carrot and broccoli. Mash them with a fork or potato masher until only small chunks remain.
3. Step 3: Add the beaten egg, grated cheddar cheese, garlic powder, salt, and freshly cracked black pepper to the mashed vegetables. Mix well until fully combined.
4. Step 4: Add the cooked white rice to the vegetable mixture. Using your hands, gently mix the rice in until evenly distributed.
5. Step 5: Form the mixture into balls using your hands. For uniform size, use a 1-tablespoon cookie scoop to portion and then roll into balls. This recipe makes about 30 small rice balls. Alternatively, make larger balls for 12 to 17 servings.
6. Step 6: Place the rice balls on the prepared baking sheet and bake in the preheated oven for 25 to 27 minutes, or until golden brown.
7. Step 7: Remove from the oven and let the rice balls cool for a few minutes before serving. Enjoy warm!

Tips & Variations

• Try adding finely chopped herbs like parsley or basil for extra freshness.
• You can substitute white cheddar with mozzarella or parmesan for a different flavor.
• For a crispier exterior, lightly spray or brush the rice balls with oil before baking.
• Use a vegetable steamer to keep broccoli and carrots tender but firm for better texture.
• Feel free to add spices such as paprika or cumin for a unique twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the rice balls in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through to maintain their crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rice balls vegan?

Yes, you can replace the egg with a flaxseed or chia egg substitute and use a plant-based cheese to make this recipe vegan-friendly.

Can I freeze the rice balls?

Yes, you can freeze the uncooked rice balls by placing them on a baking sheet to freeze individually, then transferring to a freezer-safe container. Bake them from frozen, adding a few extra minutes to the cooking time.

Veggie Rice Balls Recipe

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★★★★★

4.5 from 108 reviews

• Author: Naomi
• Total Time: 42 minutes
• Yield: 30 rice balls (1 tablespoon size) or 12-17 larger rice balls 1x
• Diet: Vegetarian

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Description

These Veggie Rice Balls are a delightful and wholesome snack or appetizer, combining steamed vegetables with cheese, eggs, and rice. Baked to a golden brown, they offer a healthy and flavorful way to enjoy your veggies, perfect for parties, lunchboxes, or a light meal.

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Ingredients

Scale 1x2x3x

Vegetables

• 1/2 cup steamed carrot
• 1/2 cup steamed broccoli

Wet Ingredients

• 1 whole egg, lightly beaten

Dairy

• 1/2 cup freshly grated white cheddar cheese

Seasonings

• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• Freshly cracked black pepper to taste

Grains

• 2 cups cooked white rice

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and cover a large baking sheet with parchment paper. Set aside to prepare the rice balls.
2. Mash Vegetables: In a large bowl or shallow dish, combine the steamed carrot and broccoli. Use a fork or potato masher to mash the vegetables until only small chunks remain, ensuring a good texture for the rice balls.
3. Mix Wet Ingredients and Seasonings: Add the lightly beaten egg, freshly grated white cheddar cheese, garlic powder, salt, and freshly cracked black pepper to the mashed vegetables. Mix thoroughly until everything is well combined to bind the mixture.
4. Add Rice: Incorporate the cooked white rice into the vegetable and seasoning mix. Use your hands to mix everything evenly, ensuring the rice is fully coated and integrated.
5. Form Rice Balls: Scoop out portions of the mixture using a 1 tablespoon cookie scoop or your hands, then roll them into uniform balls. This recipe yields approximately 30 rice balls using the tablespoon scoop size. You can make larger balls for 12-17 servings depending on your preference.
6. Bake: Arrange the rice balls on the prepared baking sheet. Bake in the preheated oven for 25-27 minutes, or until the balls are golden brown on the outside.
7. Cool and Serve: Remove the rice balls from the oven and let them cool for a few minutes. Serve warm as a snack or side dish. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

• Using a cookie scoop helps create uniform rice balls for even cooking.
• You can adjust the size of the rice balls to suit your serving needs; smaller balls make great finger foods.
• Leftovers can be refrigerated and gently reheated before serving.
• For a crispier exterior, consider lightly spraying the rice balls with cooking spray before baking.
• Feel free to substitute white rice with brown rice for added fiber and nutrients.

• Prep Time: 15 minutes
• Cook Time: 27 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Veggie Rice Balls, baked rice balls, vegetable snacks, healthy appetizers, vegetarian rice balls, cheddar cheese rice balls