Cake, Batter, and Bowl

BBQ Rice Balls Stuffed with Cheddar Cheese

Appetizers

I have a problem – I can’t stop stuffing things with cheese! I recently saw arancini (Italian rice balls) filled with cheese on Lisa is Cooking and Brown Eyed Baker, and immediately started drooling. Of course, I wanted to add my own little twist, so I drew inspiration from a yummy rice dish I had in New Orleans a few months ago that featured shredded pork and kicked up BBQ sauce.

I mixed brown rice with eggs, BBQ sauce, turkey bacon, and panko, and then used the mixture to encase little chunks of cheddar cheese. Then I carefully coated the rice balls with more panko so they would be crispy on the outside and gooey on the inside after I baked them. We both really enjoyed these little bites, and I managed to convince myself that they were healthy since I used brown rice and turkey bacon and baked them instead of frying them… Thanks to Lisa and Michelle for the inspiration!

BBQ Rice Balls Stuffed with Cheddar Cheese
Printable Recipe

Ingredients:
3 cups cooked brown rice
4 slices cooked turkey bacon, chopped
1/2 cup BBQ sauce
2 eggs
2 cups panko
3 ounces sharp cheddar cheese, cut into 20 small cubes

Directions:
Mix rice, turkey bacon, BBQ sauce, eggs, and 1 cup panko in a medium bowl.

Encase each of the cubes of cheese with the rice mixture, shape into balls, and roll in the remaining cup of panko. Place on a greased cookie sheet.  Place sheet in the fridge for at least 30 minutes.

Meanwhile, preheat oven to 400˚F. Bake balls at 400˚F for 15 to 20 minutes, or until golden brown. Makes 5 servings (of 4 balls each).

Nutrition: 389 calories, 11.2g fat, 3.2g fiber, 14.8g protein per serving
Cost: $0.75 per serving

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