Mini Rice Balls with Eggs and Cheese are a fun finger food for the whole family. Just serve these with our Mom's Quick Marinara Sauce for dipping and watch as they vanish! Italian mini rice balls are made with tender rice, eggs, cheese, butter and parsley, then gently fried in oil until golden brown. Yummy!
I haven't made these in a while, and since my family was in the mood for an appetizer (also the big game is on today- Jets vs Giants!) I decided to make them and revive this recipe from our archives.
A classic Neapolitan recipe from mom, and Aunt Tina. Aunt Tina and mom are both great cooks. At family gatherings and on Sundays, you can bet Aunt Tina makes these rice balls every time!
Here are some Tips: For a healthier appetizer, use brown rice instead of white rice. Also, if you make the rice balls slightly larger, 2 to 3 inches, you may add a small chunk of mozzarella in the center of each ball just before you roll into breadcrumbs. Then fry them up! Making them more delicious with a surprise inside waiting!
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Hope you all had a nice Thanksgiving! We are grateful for so many things, our families and friends and our precious grandchildren. And now we are getting ready for the next holiday, are you? Decorating and shopping maybe? Well, whatever it is you choose to do today, make it a great Sunday! Thanks for stopping by..... xo Anna and Liz
Mini Rice Balls with Eggs and Cheese
- 1+ 1/2 cups Long Grain Rice ( I prefer Carolina Rice)
- 1/2 stick of butter
- 1 cup of Parmigiana grated cheese
- 3 whole eggs
- 1 Tbsp. fresh parsley- chopped
- pinch of cayenne pepper
- salt and pepper to taste
- 1 + 1/2 cups plain bread crumbs
- 1 cup of canola oil
- 1 cup Mom's Quick Marinara Sauce
Boil rice according to the directions, 3 cups of water with 1+ 1/2 cups of rice.
Cover with a lid. Simmer on low heat for 20 minutes, until all water has been absorbed.
Turn off heat.
Add butter and mix well with a large spoon until the butter has completely melted.
Transfer rice to a large bowl and set aside to cool, about 15 minutes.
Stir in the eggs and mix until eggs are well combined.
Add grated cheese, parsley and cayenne pepper.
Continue to mix until well combined.
Taste the rice, and season with salt and pepper to taste.
As the mixture cools, the rice mixture will start to thicken and become sticky enough to make into balls.
Using your hand and a teaspoon.
Take one heaping teaspoon of rice and form a 1 + 1/2 " ball in your palm.
Fry until golden on all sides. Remove and drain on paper towels.
Place a cup of Marinara Sauce in a small bowl for dipping.
Optional: Add some crushed red pepper to the dipping sauce - to spice it up. And serve. Enjoy!
Yields: 28 to 30 rice balls ( depending on the size you make).