ITALIAN CHEESE BALLS
The cheese balls add a change to your pasta dinner. This is a great recipe that I got from my father. He made these while I was growing up and I loved them, now I want to share this with everyone.
Provided by MASSA21
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cheese Ball Recipes
Time 1h
Yield 18
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- In a medium bowl, mix together the ricotta cheese, cream cheese, flour, salt, vanilla, lemon zest and eggs. In a separate bowl, whisk together the egg whites and sugar. Pour into the cheese mixture, and mix until well blended. Roll into balls about the size of a golf ball, and place in a glass baking dish.
- Bake for 45 minutes in the preheated oven, or until golden brown on top.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 11.4 g, Cholesterol 42.2 mg, Fat 6.9 g, Fiber 0.1 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 153.1 mg, Sugar 8.6 g
FRIED RISOTTO BALLS
I grew up eating arancini with my dad at a local Italian cafe! I remember how excited he was when he realized we could get them locally, and I instantly fell in love with them and started making them with my mom every year around the holidays. They were huge and always filled with melty mozzarella. Here, I'm using fontina for a bit of nuttiness and I've added prosciutto because, well, I can never have too much prosciutto! These are great for using up leftover risotto and turning it into a fabulous appetizer.
Provided by Molly Yeh
Categories side-dish
Time 2h35m
Yield 6 servings (18 to 20 balls)
Number Of Ingredients 15
Steps:
- Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
- Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
- Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
- Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
- Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
- Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
- Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.
FRIED AND STUFFED RICE BALLS (ARANCINI DI RISO)
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Breading: Put the bread crumbs in a medium bowl. Set aside.
- Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a cube of Gorgonzola. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.
- In a medium saucepan, bring the broth to a simmer over high heat. Reduce the heat to low and keep the broth hot.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and cook, stirring frequently until tender, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until most of the liquid has evaporated, about 1 minute. Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next. Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
- Yield: 2 cups
FRIED CHEESE BALLS
Tasty party snack that can easily be made and modified for your taste buds.
Provided by connor lightfoot
Categories Cheese Balls
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper or waxed paper.
- Pour bread crumbs, Parmesan cheese, and Cheddar cheese into 3 separate piles on the prepared baking sheet. Combine milk and egg in a bowl and stir until well combined.
- Roll cream cheese into 1-inch balls. Split each ball in half and place sharp Cheddar inside of cheese ball; put it back together and shape cream cheese around the Cheddar cheese. Roll it in Parmesan and Cheddar cheeses until the outside is completely covered. Dip in the milk mixture and roll in bread crumbs until completely covered. Repeat with remaining cream cheese balls.
- Heat oil in a large saucepan to 350 degrees F (175 degrees C). Drop cheese balls in the hot oil and allow to get brown on all sides, 3 to 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 285 calories, Carbohydrate 18.2 g, Cholesterol 64.1 mg, Fat 18.2 g, Fiber 0.8 g, Protein 12.2 g, SaturatedFat 9.4 g, Sodium 619.8 mg, Sugar 2.2 g
REAL TASTY ITALIAN FRIED RICOTTA BALLS
This recipe was giving to me from someone dear to me that I. Worked with years ago we would always trade recipes together. It was so much fun to do we all shared such great recipes together.
Provided by maroon7baby
Categories Dessert
Time 16m
Yield 12 15, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the above ingredients together and let stand for 1 hour.Using teaspoons, spoon out ingredients and form a ball. Then deep fry in a frying pan with some oil or shortening until light brown.then put on towel paper to drain then toss in powdered sugar or cinnamon and sugar.
- yes recipe can be doubled.
- enjoy and.
- share with family and friends.
ITALIAN RICE BALLS
Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.
Provided by Julesong
Categories Lunch/Snacks
Time 1h40m
Yield 20-24 balls, approx
Number Of Ingredients 10
Steps:
- In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
- Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
- Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
- Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
- Pour bread crumbs into a shallow dish.
- Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
- In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
- Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
- Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
- Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!
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