Back to Italian Rice Balls

Print Options

 
 Print
Italian Rice Balls Recipe

Italian Rice Balls Recipe

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 School
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6-8 servings

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

  • 1. 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.