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 Italian Rice Balls with Mozzarella |
 Rice ball ingredients. |
 Boil rice in 4 cups salted water until very tender but not mushy. About 25 minutes |
 Drain rice and cool. |
 Add egg yolks, tomato paste and spices. |
 Mix thoroughly to combine. |
 Measure into two ounces and place cheese stick into the center. Form into balls. |
 Rice balls can be cooked now, refrigerated for use later or frozen individually. |
 Dredge balls in beaten egg then coat with bread crumbs. Deep fry in 365^ peanut oil until golden brown. |
 I served with Meatball Lollipops, Red Sauce and grilled squash. |
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This recipe is adapted from one in Good Life Books Italian Cooking published in 1978. These are a bit time consuming to make but once the balls are formed they can be frozen individually for use later. These are great as an appetizer, side dish or buffet component. I served them with Meatball Lollipops, Red Sauce and grilled zucchini. My wife forgot to pick squash for a couple of days and we ended up with a couple of huge zucchini which grilled well.
As for a wine a hearty red works well. I chose Viansa's Sonoma County 2010 Vino Rosso which is a Super Tuscan blend.
Ingredientes
- 1 cup rice
- 1/2 cup butter
- 3 oz mozzarella string cheese sticks, quartered
- 2 ea eggs
- 1/2 cup Panko bread crumbs
- 1/2 cup dried bread crumbs
- 2 ea egg yolks
- 2 Tbs tomato paste
- 1 tsp Italian seasoning
- 1 tsp granulated garlic
- 3 Tbs grated parmesan romano cheese
- Peanut oil for deep frying
Direcciones
- Cook the rice in 4 cups boiling salted water until very tender but not mushy; about 25 minutes. Drain the rice. Add the butter and grated cheese. Cool a bit. Add the egg yolks, tomato paste and spices. Mix to combine. Measure 2 ounces of rice mixture. Place a piece of string cheese into the rice mixture and with wet hands form into a ball. At this stage the rice balls can be cooked, refrigerated or frozen.
- Heat oil to 365^.
- Dip rice balls into beaten egg then into mixed bread crumbs.
- Deep fry until golden brown and crisp. About 4-5 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 160 | 46% |
| Total Fat 18.21g | 23% |
| Saturated Fat 10.52g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 103mg | 34% |
| Sodium 311mg | 13% |
| Potassium 157mg | 4% |
| Total Carbs 39.1g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.06g | 1% |
| Protein 7.05g | 11% |
