These veggie rice balls are savory, full of texture and completely satisfying. They’re a perfect snack or dinner for your kids and/or toddlers. A great way to include more veggies in your diet!
These veggies rice balls have amazing flavor and a crispy texture but soft center! I love to make them for my toddler to add more vegetables to her diet. What makes them so delicious in my opinion is the addition of the white cheddar cheese and garlic powder. The work is in the prep of the rice balls, but they’re easy to assemble! The rice balls are made up of cooked white rice, steamed vegetables, an egg, cheese, garlic powder and salt! You mix and create little rice balls to bake. They’re a great snack or even dinner for you and your littles. I hope you love this recipe as much as my family and I do!
Ingredients
You will need Steamed Carrots and Broccoli – you can be creative with the kind of veggies you use, Whole Egg, White Cheddar Cheese – you can use any cheese you like, Garlic Powder, Salt, Pepper and Cooked White Rice.
For Littles
I made this recipe specifically with my toddler in mind. I am always looking to add in more vegetables to my toddler’s diet, and this recipe is perfect for that. These rice balls are delicious, easy to eat and healthy! You can serve this to your littles 7 months +!
How To
In a bowl or shallow dish, mash your steamed carrots and broccoli. Then add in your egg, cheese, garlic powder, salt, pepper and mix,
Then add in your rice and mix until combined. Make into balls and place on a baking sheet. Bake at 350 for 25-27 minutes.
Enjoy!
Veggie Rice Balls
Prep Time30minutes
Cook Time25minutes
Total Time55minutes
CourseFor Toddlers, Healthy, Lunch, Main Dishes, Recipes, Snacks, Spring
Servings 12 servings
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
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Preheat your oven to 350 and cover a large baking sheet with parchment papers set aside.
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In a big bowl or shallow dish, throw your steamed carrot and broccoli in and mash with a fork or potato masher. Mash until only small chunks exist.
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Add in your egg, cheese, garlic powder, salt and pepper. Mix until everything is combined (see pictures above).
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Now add in your rice and using your hands, mix the rice in with the vegetable mixture.
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Create rice balls using your hands to form an ball and place on the baking sheet. I like to use a cookie scoop and then roll into balls with my hands so that the balls are all uniform! I use a 1 tablespoon cookie scoop. I made 30 balls using that scoop! You can make them twice the size and get around 12-17 balls depending on the size you make. * See notes.
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Bake at 350 for 25-27 minutes until golden brown. Leave them out to cool for a couple minutes and then you can start serving and eating!
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You can store in an airtight container in the fridge for up to 3 days. Enjoy!:)
Notes
- * Make sure when forming the rice balls that they are tightly packed and not falling apart. Rice balls that have not had a solid shape have fallen apart during the baking process.