Sicilian Rice Balls Recipes
ITALIAN RICE BALLS
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
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
SICILIAN RICE BALLS
Family Favorite, this is a great dish to get the kids involved in the kitchen to help cook dinner with you
Provided by Kimschmee
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Filling Instructions: Saute onions and lean ground beef. Cook until brown. Add rest of filling ingredients and simmer for 20 minutes. After cooking, drain off excess juices.
- Prepare the Rice: Buy very cheap rice. Do not rinse before cooking or the rice will not hold together for balls. Cook it in rice cooker with the ratio of one part rice to two parts water. After the rice is cooked, add butter and Romano. Don't be skimpy with the Romano cheese because it helps hold the balls together. Allow to cool.
- Put the balls together: Put a heaping serving spoon of rice in the palm of your hand. Poke a hold and fill it with some of the meat mixture. Put another spoon of rice on top. Form it into a ball with your hands. dip the ball in egg and then in the breadcrumbs. make all of the balls ahead, then refrigerate or freeze them until ready to fry. Fry in about 1" of canola oil until golden brown.
Nutrition Facts : Calories 1549.9, Fat 59.1, SaturatedFat 31.5, Cholesterol 287.9, Sodium 3063.6, Carbohydrate 181.2, Fiber 7.8, Sugar 15.6, Protein 68.9
ARANCINI SICILIAN STYLE (SICILIAN RICE BALLS)
My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers.
Provided by Dee514
Categories Beef Organ Meats
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Wash rice and cook in 4 cups boiling, salted water until tender.
- Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in saucepan and brown gently.
- Add mushrooms and cook 1 minute more.
- Add tomato paste and 1 cup warm water and cook 30 minutes.
- Add salt and pepper.
- Drain rice, add butter and grated cheese (Parmesan or Romano) and cool a bit.
- To this, add the egg yolks and the tomato gravy, holding aside the meat and mushrooms.
- Mix rice well.
- Make little balls of rice, place inside each ball some of the meat, liver, mushroom mixture.
- Dip rice balls into lightly beaten egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.
- Can be served plain or with additional gravy.
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