Italian Rice Balls Recipes

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!

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.

Steps:

• Heat the olive oil in a large skillet over medium heat and saute the garlic and onions until softened, about 2 minutes. Add the meat and cook until browned, breaking up large pieces as it cooks. Strain off excess fat from the skillet. Add the parsley and cook, about 3 minutes. Add the thyme, oregano, 2 teaspoons salt, 1 teaspoon black pepper, cayenne and red pepper flakes. Taste and add more seasoning if needed. Keep in mind that rice and cheese contain salt so be careful not to over salt the meat mixture. Let the meat mixture cool a bit. Add the tomato sauce. Combine the rice with the cheese but be careful not to mash the rice. Add the rice mixture to the meat mixture and stir gently to combine. Check the seasonings. Add additional salt and pepper if necessary.
• Line a baking sheet with parchment paper. Use a small to medium ice cream scoop (number 10) to shape the balls so they are a consistent size, and then hand roll the balls as tightly as you can.
• Pour enough canola oil into a deep skillet or Dutch oven to reach 5 inches. Heat the oil over medium heat to 350 degrees F; use a deep-fry thermometer to check the oil temperature.
• Whisk the eggs in a small baking dish. Place the breadcrumbs in another baking dish. Roll the rice balls lightly in the eggs and then immediately roll in the breadcrumbs to form a coating. Shake off the excess breadcrumbs. Place them on the prepared baking sheet and refrigerate or freeze until you are ready to fry.
• To fry, carefully drop the rice balls into the hot oil, a few at a time, taking care not to overcrowd and lower the oil temperature. Cook until golden brown, 2 to 4 minutes per batch. Bring the oil back up to 350 degrees F before cooking each batch. Drain the rice balls on paper towels before serving.
• Serve with Marinara Sauce for dipping. Garnish with the basil.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
• Heat the olive oil in the bottom of a large pot. Add the onions and cook until translucent and softened, about 5 minutes. Add the garlic and cook for 1 minute. Use some of the liquid from the tomatoes to deglaze the pan, and then add the tomatoes, basil, oregano, thyme, salt and pepper. Use an immersion blender to puree, taking care to leave the tomatoes slightly chunky. (If you don't have an immersion blender, you can add everything to a blender or food processor.)
• Bring to a boil and cook for 5 minutes, stirring frequently to keep from burning on the bottom. Reduce the heat to low and cook for 1 hour or longer so that the marinara thickens as some of the liquid cooks out. Check seasoning prior to serving. Add salt as necessary.

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

Steps:

• Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
• In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
• Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
• Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
• Before serving garnish with cheese and/or the extra sauce.

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
• Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

Steps:

• In a bowl lightly beat 2 eggs.
• Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
• Cover and refrigerate for 30 minutes.
• Roll into 1-1/2-inch balls.
• Press a cheese cube into each ball then reshape rice balls.
• Place the flour into a small bowl.
• Whisk 2 eggs in a small bowl.
• Place the dry breadcrumbs in a small bowl.
• Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
• Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
• Drain on paper towels.

Steps:

• Using a 4 liter pot, cover the rice with water and bring to boil.
• Simmer for 20 minutes, then cool until cold.
• Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.
• Mold the balls into desired shape.
• Then fill a deep frying pan with mazzola oil ...enough to cover at least half of a rice ball...heat oil and carefully add the rice balls.
• The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.

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.

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.

Steps:

• Cook converted rice according to package.
• Cool rice and reserve.
• Saute ground beef, crumbling well.
• Season beef generously with garlic powder and black pepper.
• Combine seasoned meat and cooled rice.
• Mix in spaghetti sauce and cheese.
• Divide mixture into ten baseball sized balls.
• Place on nonstick cookie sheets.
• Chill.
• Can be IQF frozen at this point and put into freezer bags.
• Combine egg and water in a bowl.
• Pour breadcrumbs into a bowl.
• Dip each ball in egg wash and then into crumbs to coat.
• Bake@ 350 for 30 minutes, or if baking from frozen add 15 minutes.

Steps:

• Mix the ground beef & rice together then stir in the cheese, parmesan, & spices.
• Mix the egg in with the meat mixture to bind it together. With slightly moist fingers, shape the mixture into small balls.
• Heat a small amount (about 1/4 inch) of oil in a frying pan. Roll the balls in the bread crumbs then fry until golden brown & crisp. Drain on paper towels & serve immediately.