Tomato Rice Balls with a Melty Mozzarella Center

Ingredients

• 250 g cooked rice (leftover or freshly cooked)
• 3 tbsp tomato passata (seasoned with salt and oregano)
• 30 g Parmigiano Reggiano (grated)
• 50 g mozzarella (cut into cubes)
• 40 g breadcrumbs (for coating)
• extra-virgin olive oil (for cooking)

Steps

1. 1

   In a large bowl, combine the cooked rice with the tomato passata and grated Parmigiano Reggiano.

2. 2

   Mix well until the rice is evenly coated and the mixture becomes firm.

3. 3

   Take a handful of rice, flatten it in the palm of your hand, and place a cube of mozzarella in the center.

4. 4

   Close the rice around the mozzarella, forming a firm ball.

5. 5

   Coat each rice ball in breadcrumbs, pressing gently so they adhere to the entire surface.

6. 6

   Cook in an air fryer at 200°C for approximately 12-15 minutes, or in a pan with a drizzle of oil, turning them until golden brown and crispy.

Notes

You can enrich the rice mixture with herbs such as fresh basil or oregano. If the rice is too dry and does not hold together, add an extra tablespoon of passata or one small egg.

Nutrition per serving

• appetizer
• main course
• vegetarian
• leftover makeover
• air fryer
• easy
• tasty