Kittencal's Ground Beef and Feta Rice Balls

"Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile."
photo by ktenille photo by ktenille
photo by ktenille
photo by ktenille photo by ktenille
photo by ktenille photo by ktenille
photo by ktenille photo by ktenille
Ready In:
35 balls


  • 12 lb ground beef (or use spicy or mild Italian sausages with casings removed)
  • 1 small onion, finely chopped
  • 4 large garlic cloves, finely chopped (garlic-lovers use more)
  • 3 cups cooked rice, firmly packed when measuring
  • 2 eggs, beaten
  • 13 cup melted butter
  • 23 cup fresh grated parmesan cheese
  • 1 pinch cayenne pepper (optional)
  • 2 tablespoons dried parsley (can use 1/4 cup chopped fresh parsley)
  • 13 cup coarsely crumbled feta cheese (can use more)
  • 12 - 1 teaspoon garlic powder (optional add in for more garlic flavor)
  • salt & freshly ground black pepper
  • 1 egg (may need another egg)
  • 1 cup dry breadcrumbs
  • oil, for deep-frying


  • In a skillet cook the ground beef with onion and garlic until browned; drain fat then transfer to a large bowl, cool slightly.
  • Add in the rice with the next 6 ingredients; using hands mix to combine, then season with salt and pepper and some garlic powder if desired for more garlic flavor.
  • Chill the mixture for at least 2 hours or overnight.
  • Shape into about 1-1/2-inch balls.
  • In a small bowl lightly beat the remaining egg.
  • Place the dry breadcrumbs into another bowl.
  • Dip each rice ball into the egg then coat in the breadcrumb mixture (I would suggest to coat all the balls and place on a plate before starting to fry them).
  • When you have all the balls on the plate flatten down slightly with the palm of your hand this will allow for a quicker and more even browning.
  • Heat oil in a skillet or a deep-fryer to 375 degrees.
  • Fry the balls until golden brown (about 3-4 minutes).
  • Serve with hot marinara sauce.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. cita705_12754854
    I made these tonight. After letting the mixture sit in the refrigerator for two days. I added chopped baby spinach, I needed to use and used my homemade bread crumbs( I made from stale homemade dinner rolls, I try not to waste food ). My husband and his friend ate them with hot sauce. I also made about 8 the size of meatballs, and 9 the size of tennis balls. I must say, the spinach was a great addition. Oh, wetting your hands helps with rolling the rice into balls. Kittencals recipes never disappoints. Will defiantly make again.
  2. Mommy's good stuff
    very good! A little dry but I baked mine will fry next time and maybe add a little more meat and cheese or a little less rice.
  3. kittycatmom
    What a delicious way to use left over rice! I truly enjoyed this wonderful gem! Perfect amounts of every ingredient! I did make one change - instead of frying the meatballs I browned them, then slow cooked them in recipe #204187 (204187) Absolutely the best! I will be making exta rice just to make this recipe! Thanks KITT!!! Another gem from Kittencals Kitchen! :) kitty
  4. 02christini
    Awesome recipe! I took some to work because this makes a lot of rice balls and everyone enjoyed them!!! You are the best Kittencal!
  5. Marlene M.
    This is Very Good! I used brown rice so had to add another egg and some flour so it would remain in a ball. It's good without any kind of sauce.



Find More Recipes