I love all of the ingredients. You can make these ahed of time and freeze. Defrost before frying.
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Units: US | Metric
- 2 cups short-grain rice
- 4 cups water
- 1 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup parsley, chopped
- 1/2 cup parmesan cheese or 1/2 cup romano cheese, grated
- 2 eggs, well beaten
- 1/4 lb lean ground beef
- 1/2 cup genoa salami, finely diced
- 1/2 cup fresh mushrooms, chopped
- 1/2 cup provolone cheese, diced
- 1/2 cup mozzarella cheese, diced
- 2 eggs, for dipping
- 2 cups breadcrumbs, for dipping
- oil (for deep frying)
- 1Wash the rice and drain well. Place in a 2 quart saucepan with a tight fitting lid. Add water and salt. Bring to a boil, uncover.
- 2Cover and reduce heat to low. Simmer for 20 minutes and remove from the heat. Do not remove the lid during this process. Allow the rice to sit for 15 minutes.
- 3Add the melted butter, parsley, grated cheese and eggs to the rice. Stir well to blend and set aside.
- 4Saute the ground beef, drain and cool. Mix the ground beef, salami, mushrooms, Provolone and mozzarella together.
- 5Lightly moisten hands and shake off excess water. Form a ball of rice, just smaller than a golf ball, and using a thumb, poke a hole into the center and put in some of the salami and cheese stuffing.
- 6Seal up the hole by pinching it together. Finish all balls before cooking.
- 7Heat oil to 350 degrees in a deep pan.
- 8Dip the rice balls in egg and then in bread crumbs. Fry in fat, a few at a time, until light brown.
- 9Keep warm in oven until serving.
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Nutritional Facts for Italian Rice Balls
Serving Size: 1 (88 g)
Servings Per Recipe: 25
- Amount Per Serving
- % Daily Value
- Calories 168.5
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 3.9 g
- Cholesterol 47.8 mg
- Sodium 272.4 mg
- Total Carbohydrate 19.2 g
- Dietary Fiber 0.8 g
- Sugars 0.6 g
- Protein 6.1 g
The following items or measurements are not included: