Try this Tomato Arancini Balls recipe, or contribute your own.
Suggest a better descriptionHeat up a heavy based saucepan, add ¾ cup olive oil, then rice, onion and garlic and lightly sauté for a minute or two.
Then add the stock, bay and oregano and reduce the heat to a simmer, stirring occasionally. When the liquid has been absorbed, add the tomato juice and cook until all the liquid has been absorbed. Then add the parmesan and stir through, season to taste.
Remove from the heat and allow to cool enough to handle. The warmer the better. Start to form the mix into small balls and place a piece of diced cheese in the centre and squash tight. Place in the fridge and allow to set cold.
Once cold the balls need to be crumbed. Roll in flour, then an egg mix before finally into breadcrumbs (or panko), then fry to cook and serve hot with aioli.
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 413 | ||
Calories from Fat: 273 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.4g | 40 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 20.6g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 8.8mg | 3 % | |
Sodium 198mg | 7 % | |
Potassium 1108.7mg | 29 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 27.6g | ||
Protein 8.9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 413
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