Mini Rice Balls with Eggs and Cheese

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!

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!

These can be made to any size you prefer.  We made them appetizer size which is my family's favorite!  Make these a day in advance and fry them up just before you serve them.  They're fun at parties, great as an appetizer, or as a side dish.  Either way, everyone will LOVE THEM!

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 (recipe under Sauces)

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.

 In a different bowl,  place bread crumbs.
 Using your hand and a teaspoon. 
Take one teaspoon amount of rice and form a 1 + 1/2 "  ball in your palm.

While in your palm,  place your hand over the bread crumbs and  take some bread crumbs to coat the rice and pat gently until the rice ball is completely coated. Repeat this process of making rice balls until all entire rice mixture is gone.

Using a 10" frying pan or skillet.  Heat canola oil on medium to high heat.  When OIL is HOT, gently add the Rice Balls one by one (no more than 9 at a time).

Fry until golden on all sides.  Remove and drain on paper towels.
Place Rice Balls into a serving platter. 
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 - 30 rice balls ( depending on the size you make).