RITZ-Barbecue Pork Mini Rice Balls

Name: RITZ-Barbecue Pork Mini Rice Balls
Prep time: 30 min
Total time: 45 min
Yield: 10
Ingredients: ⅔ cup long-grain white rice; ½ cup pulled pork with barbecue sauce; 1 cup shredded cheddar cheese; ½ tsp. chili powder; 32 RITZ Crackers, crushed, divided; 3 eggs, divided; ¼ cup flour; 2 cups oil; ⅔ cup bbq sauce

Pulled barbecue pork, rice, cheddar cheese and RITZ Crackers combine to make a fried appetizer ball that explodes with flavor with the first bite.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 10 servings, 2 rice balls and 1 Tbsp. sauce each.

Ingredient list

⅔ cup long-grain white rice
½ cup pulled pork with barbecue sauce
1 cup shredded cheddar cheese
½ tsp. chili powder
32 RITZ Crackers, crushed, divided
3 eggs, divided
¼ cup flour
2 cups oil
⅔ cup bbq sauce

Directions

Cook rice as directed on package; cool slightly.

Spoon rice into large bowl. Add pulled pork, cheese, chili powder, 1 cup cracker crumbs and 1 beaten egg; mix just until blended.

Cover rimmed baking sheet with foil; spray with cooking spray. Shape pork mixture into 20 (1-inch) balls; place on prepared baking sheet.

Beat remaining eggs in shallow dish until blended; set aside. Spoon flour into shallow dish, then spoon remaining cracker crumbs into separate shallow dish.

Heat oil in medium saucepan to 375°F.

Roll rice balls, 1 at a time, in flour, then eggs, then cracker crumbs, turning to evenly coat each ball with each ingredient. Return to baking sheet.

Add rice balls, a few at a time, to hot oil; cook 1 to 2 min. or until golden brown. Remove rice balls from hot oil with slotted spoon; drain on paper towels.

Serve with barbecue sauce.

Recipe Tips

Size-Wise
Take the time to savor the delicious flavor of these barbecue mini rice balls that can be included in a balance diet on occasion.
Substitute
Prepare using shredded cooked chicken with barbecue sauce.
Make Ahead
These savory rice balls can be cooked ahead of time. Cool completely, then refrigerate in airtight container up to 3 days. To reheat before serving, place rice balls in single layer on rimmed baking sheet sprayed with cooking spray. Bake in 350°F oven 10 to 12 min. or until heated through.