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!
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 waiting!
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. Simmer for 20 minutes.
Until all water has been absorbed. Turn off heat.
Add butter and eggs. Mix well with a large spoon until the butter has completely melted.
Add grated cheese, parsley, cayenne pepper, salt and pepper.
Continue to mix until well combined. Taste for salt and pepper.
Place rice mixture into a large bowl and set aside to cool for about 15 to 20 minutes.
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 teaspoon amount 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).