Italian Mini Rice Balls Recipes

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ITALIAN RICE BALLS



Italian Rice Balls image

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

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

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!

ITALIAN RICE BALLS



Italian Rice Balls image

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

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts :

DEFALCO'S ITALIAN ARANCINI (RICE BALLS)



DeFalco's Italian Arancini (Rice Balls) image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield about 11 Arancini

Number Of Ingredients 15

2 cups uncooked Arborio rice
1 egg yolk
1/2 cup grated Parmesan
1/4 cup unsalted butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/2 cup tomato sauce, plus more for serving, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian Fontina cheese, shredded
Oil, for deep-frying
1 1/2 cups seasoned bread crumbs
2 egg whites
Fresh Italian flat-leaf parsley, for garnish

Steps:

  • Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
  • In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
  • Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
  • Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
  • Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
  • Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

ITALIAN RICE BALLS



Italian Rice Balls 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

Time 2h

Yield 8

Number Of Ingredients 10

2 eggs
⅓ 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, Carbohydrate 34.7 g, Cholesterol 37.6 mg, Fat 57.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 8.8 g, Sodium 804.8 mg, Sugar 1.5 g

ITALIAN MINI MEATBALLS



Italian Mini Meatballs image

I make these up ahead of time and freeze. I can then use in recipes as needed. They are delicious and easy.

Provided by Chris from Kansas

Categories     Meat

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 lb bulk Italian sausage
1/2 lb ground beef
1/4 cup dry breadcrumbs
1/4 cup grated parmesan cheese
1/4 teaspoon italian seasoning
1/4 teaspoon garlic powder
1 egg, beaten

Steps:

  • Heat oven to 350 degrees.
  • In medium bowl, combine all ingredients; shape into 3/4 inch balls.
  • Place meatballs in 15X10 inch jelly roll pan.
  • Bake 20 minutes or until brown.

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