MINI RICE BALLS RECIPES

ITALIAN RICE BALLS RECIPE | ALLRECIPES

Italian Rice Balls Recipe | Allrecipes image

These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.

Provided by VINCE JONES

Categories Side Dish Rice Side Dish Recipes

Total Time 2 hours 0 minutes

Prep Time 45 minutes

Cook Time 15 minutes

Yield 24 rice balls

Number Of Ingredients 10

Ingredients

2 eggs
? cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 quart water
1 teaspoon salt
1 cup uncooked white rice
1?½ cups dried bread crumbs
2 cups olive oil

Steps:

In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Nutrition Facts : Calories 683.4 calories, CarbohydrateContent 34.7 g, CholesterolContent 37.6 mg, FatContent 57.8 g, FiberContent 1.3 g, ProteinContent 7.3 g, SaturatedFatContent 8.8 g, SodiumContent 804.8 mg, SugarContent 1.5 g

MINI SAUSAGE AND PARMESAN RICE BALLS RECIPE - REAL SIMPLE

Mini Sausage and Parmesan Rice Balls Recipe - Real Simple image

Provided by Heather Meldrom

Total Time 1 hours 45 minutes

Yield Makes 36

Number Of Ingredients 11

Ingredients

1?½ cups long grain white rice
2?¾ cups chicken broth
Kosher salt
2 links Italian sausage, casings removed
1 cup finely grated Parmesan cheese, divided
1 cup grated mozzarella cheese
4 eggs, divided
1?½ cups panko bread crumbs
2 tablespoons olive oil
½ cup fine bread crumbs
Freshly ground black pepper

Steps:

Combine the rice, broth and ½ teaspoon salt in a medium pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and let cool.
Add the sausage to a nonstick skillet and cook over medium heat, breaking up the meat as it cooks, about 5 minutes. Remove from heat and let cool slightly, then finely chop the sausage and add it to a large bowl with the cooled rice, ¾ cup Parmesan, and mozzarella. Mix thoroughly and season with salt and pepper. Stir in 2 lightly beaten eggs. Transfer the mixture to an airtight container and refrigerate for at least 4 hours.
Meanwhile, wash the skillet and return it to the stove. Add the olive oil and warm over medium heat. Add the panko and cook, stirring constantly, until the bread crumbs are toasted and golden brown, about 5 minutes. Transfer to a medium/large bowl to cool. Once cool, stir in the fine breadcrumbs and ¼ cup Parmesan. Set mixture aside.
Heat oven to 400°. Beat the remaining eggs in a medium bowl. Using a 1½-inch spring loaded scoop or two level tablespoons of the mixture, form the rice into balls, applying light pressure to keep the mixture together. Working one at a time, roll the balls in the beaten egg followed by the breadcrumb mixture. Place one ball in each cup of 1½ mini-muffin pans (about 36 cavities total). Bake until heated through and cheese has melted, 15 minutes. Serve warm.

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