Ingredients
Scale
- 1 cup cooked short-grain rice
- 1/2 pound ground beef
- 2 tablespoons grated Parmesan
- 1 egg
- 1/4 cup breadcrumbs (gluten-free optional)
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame seeds, plus extra for rolling
- Salt and pepper to taste
- Oil for frying or baking
Instructions
- In a bowl, mix cooked rice, beef, Parmesan, egg, breadcrumbs, green onions, garlic, soy sauce, sesame seeds, salt, and pepper until well combined.
- Roll the mixture into small meatballs about 1.5 inches in diameter.
- Heat oil in a skillet over medium heat and brown the meatballs on all sides, about 6 minutes, or bake on a sheet at 400F for 12-15 minutes until cooked through.
- Serve with a dipping sauce such as soy-ginger or teriyaki and garnish with extra sesame seeds.
Notes
- Chill the mixture 15 minutes before shaping for easier handling.
- For gluten-free, use gluten-free breadcrumbs and tamari.
- Pair with steamed vegetables or a simple salad for a balanced meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Stovetop or oven bake
- Cuisine: Fusion
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 meatball (60 g)
- Calories: 380 per serving
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 90 mg
