We loved these, but I made quite a few important changes that I think works better and cuts prep time almost in half:
I kept the pasta sauce out of the rice ball mixture and they were the perfect consistency to stick together in a ball and were very moist. I also used brown rice and added onion, and skipped the refrigerating step. Putting them in the refrigerator seemed to me a backwards step. The balls were holding together fine so I went ahead and dipped them in the beaten egg and bread crumbs. Then I ONLY had to put them in the oven for 15 minutes and they were crispy! Way faster than if I would have followed the recipe. It seemed to me, too many steps and too long of a prep time...these turned out great...don't forget to add salt to the ball mixture too, another thing I added.
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We loved these, but I made quite a few important changes that I think works better and cuts...