Italian Rice Balls
This recipe was something my grandmother Mary Vernaccio used to make for her kids as a simple Italian dish. She taught my mother to make them and it has been a favorite of mine since I was a child. This entry is dedicated to her and her delicious Italian meals I miss so much since she has passed away. Pair with Gallo® Family Vineyards Chardonnay.—Taste of Home Cooking School6-8 ServingsPrep: 20 min. Cook: 20 min.
Ingredients
- 2 cups uncooked long grain rice
- 1 egg, lightly beaten
- 2 cups (8 ounces) shredded cheddar or Asiago cheese
- 3 cups seasoned bread crumbs, divided
- 1/3 cup minced fresh parsley
- Oil for deep-fat frying
- Marinara sauce or Alfredo sauce, optional
Directions
- Cook rice according to package directions. While still warm, place in
- a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix
- well. Shape into tennis-size balls. Roll into remaining bread crumbs
- until well coated. In a deep-fat fryer, heat oil at 375°. Fry
- rice balls until golden brown, about 5 minutes. Drain on paper
- towels. To serve, slice rice balls in half and top with warmed
- marinara or Alfredo sauce if desired. Yield: 6-8 servings.