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Spicy Rice Balls

Spicy rice balls are deep‑fried balls of rice, cheese, and seasoned ground beef.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Spicy Rice Balls

Time1 minute

Ingredients

Directions

Make the meat filling

  1. Cook beef, celery, onion, and garlic in a large skillet until the meat is brown, stirring to crumble.

  2. Add chili powder, salt, pepper, chili sauce, and 1/4 cup water.

  3. Simmer, uncovered, for 30 minutes, or until the sauce is very thick.

  4. Stir in parsley and set aside.

Shape the rice balls

  1. Combine rice, cheese, and butter.

  2. While still warm, use 2 tablespoons of the rice mixture to shape into balls.

  3. Press centers with a thumb; fill each ball with 1 tablespoon of the meat mixture.

  4. Enclose the rice mixture to seal.

  5. Dip each ball in beaten egg, then roll in breadcrumbs.

Fry and serve

  1. Fry in hot oil (365°F) in a large saucepan for 1 minute, or until golden brown.

  2. Drain on paper towels.

  3. Serve warm.

Nutrition, whole recipe (rough)

1389Calories
62 gProtein
55 gFat
157 gCarbs

Counts 14 of 15 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Beef100g cooked250
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lean ground beef
Forms the savory, browned meat filling that sits inside each ball.
Cooked rice
Forms the outer shell that holds the filling and gives the balls their body.
Chili sauce
Thickens into the filling and adds sweetness, acidity and heat.
Egg
Binds the breadcrumb coating so it adheres to the rice shell.
Parmesan cheese
Adds salty, savory flavor and helps the rice mixture hold together.
Dry bread crumbs
Creates a crisp, golden-brown outer crust when fried.

The step that matters

Shape the rice while still warm. Warm rice is soft and pliable, so it sticks together and seals around the filling. Cooled rice becomes stiff and crumbly, causing the balls to crack or leak during frying.

Swap the clove

How well each one fits the dish's main ingredients (beef, celery, onion, garlic, pepper, sauce, parsley):

  1. Thymefits better
  2. Tarragonfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against beef, celery, onion, garlic, pepper, sauce, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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