Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
1165
Calories
51g
Protein
32g
Fat
165g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 cups cooked rice
- 1 10-ounce package frozen chopped spinach, well drained*
- 1/2 cup shredded Cheddar cheese
- 1/3 cup dry bread crumbs
- 1 1.3-ounce envelope golden onion soup mix
- 1/4 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1 teaspoon Dijon-style mustard
- =
Directions
1
Combine rice, spinach, Cheddar cheese, bread crumbs, soup mix, Parmesan cheese, eggs, milk and mustard in large mixing bowl. Shape into 1-inch balls; place on well-greased baking sheet. Bake at 375 degrees 10 to 15 minutes. Serve warm.
Recipe sourced from
fandom