Preheat oven to 400° and line a baking sheet with parchment paper.
Prep chia egg by combining chia seeds with water, set aside for 5 min to thicken. Combine all rice ball base ingredients and mix well. Refrigerate for 20 minutes.
Begin forming balls by scooping ~4 tablespoon of the base.
Mix the coating ingredients in a small bowl. Roll the rice balls in the small bowl to evenly coat.
Place on baking sheet lined with parchment paper, then bake for 25-30 min until golden.
Serve with drizzled warm tomato sauce, and top with fresh basil and vegan mozzarella or parmesan.
Video
Notes
Option to grind up the chia seeds in a coffee or herb grinder before making the chia egg.
To make this paleo and grain-free, use paleo breadcrumbs and flour.
If you have leftovers, store them in the fridge in an airtight container. To reheat, bake in the oven at 350º for 5-8 minutes or warm in the microwave.