Kittencal's Ground Beef and Feta Rice Balls

READY IN: 39mins
YIELD: 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.