4ounces whole milk mozzarella, cut into 1/2-inch cubes
2 large eggs
1/2cup flour in a bowl with 1 teaspoon salt and 1/2 teaspoon pepper
1cup panko with 1 tablespoon dried oregano, 1 teaspoon onion powder, and 1/2 teaspoon garlic powder
In a saucepan combine the rice, sauce, and 1/2 cup of water and place over medium heat to bring to a boil.
Once a boil is reached, turn the heat down to low and cover the pot with a lid to simmer. Once about 80 percent of the sauce is absorbed add another 1/4 cup of water. Then again, once the liquid is mostly absorbed and add the last 1/4 cup of water. Repeat until you taste the rice and it’s cooked but still has some chew.
Let the rice cool completely before transferring it to the fridge to chill for at least an hour.
Next prep your dredging stations with a bowl of flour, a bowl of the beaten eggs, and a bowl with the panko plus the seasoning.
Scoop 2-3 tablespoons of the cooled rice to form a thick disk, add a piece of mozzarella to the center and wrap the rice around the mozzarella to form a ball. Repeat until you run out of rice.
Roll the balls in the flour, then the beaten eggs, and lastly the breadcrumbs before spraying with avocado or olive oil and placing in the air fryer.
Bake the supply at 400 F for 8-10 minutes or until golden brown.