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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


  • 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


  • 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.