Monday, April 12, 2010

Parmesan Bacon Rice Balls

These are nicely crunchy on the outside and soft on the inside.  I only had one package of bacon bits to work with, which was okay.  I would have preferred two packages, and Mike agreed.  He thought they were great; his single request was to make 'em with "more bacon" next time.  :-)

This recipe could easily be adapted to make Bacon Cheeseburger Rice Balls by adding ground beef and shredded cheddar cheese.  Yum-o-licious!

  • 2 1/2 cups leftover white rice, room temperature (from Chinese food order)
  • 1/2 cup Italian breadcrumbs
  • 1-2 packages real bacon bits
  • 1 container shredded parmesan cheese
  • 4 eggs
  • Marinara sauce (optional)
  • 0% Greek yogurt (optional)

  • Preheat oven to 350 degrees.
  • Spritz a 9x13 baking pan with olive oil spray and set aside.
  • In a large bowl, combine rice, breadcrumbs, bacon bits, cheese and eggs, using hands to blend thoroughly.
  • Form into balls and place in baking pan.
  • Spritz balls with olive oil spray.
  • Bake for 40 to 45 minutes.
  • Serve with marinara sauce or Greek yogurt (or fat-free sour cream).

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