Best 8 Quick And Easy Italian Rice Balls Recipes

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When you think of Italian rice balls, you probably picture delicious, crispy balls of rice that are stuffed with savory fillings. But what if you don't have a lot of time to spend in the kitchen? Don't worry! With a few simple tips, you can make quick and easy Italian rice balls that will still satisfy your cravings. In this article, we'll provide you with the secrets to making the perfect Italian rice balls, even if you're short on time. We'll cover everything from choosing the right rice to selecting the best fillings. So get ready to tantalize your taste buds with these delectable rice balls that are sure to become a favorite in your household.

Here are our top 8 tried and tested recipes!

ITALIAN RICE BALLS



Italian Rice Balls image

Provided by Martie Duncan, Food Network Star Season 8 Finalist

Categories     appetizer

Time 2h20m

Yield about 2 dozen

Number Of Ingredients 28

2 tablespoons olive oil
5 cloves garlic, minced
1 medium onion, diced small
1 pound ground beef
1 pound ground veal
1 cup Italian flat-leaf parsley leaves, minced
2 tablespoons minced fresh thyme
1 tablespoon dried oregano
Kosher salt and ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 1/2 cups tomato sauce
2 cups cooked and cooled Arborio rice (cooked until just done, not overcooked)
2 cups grated Parmesan
Canola oil, for frying
5 eggs
3 cups breadcrumbs with Italian seasoning
Marinara Sauce, recipe follows, or store-bought
3 tablespoons minced fresh basil
1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
Three 28-ounce cans whole peeled tomatoes, including liquid
1 cup fresh basil leaves
1/2 cup fresh oregano leaves
1/2 cup fresh thyme leaves
2 teaspoons kosher salt
1/2 teaspoon ground black pepper

Steps:

  • Heat the olive oil in a large skillet over medium heat and saute the garlic and onions until softened, about 2 minutes. Add the meat and cook until browned, breaking up large pieces as it cooks. Strain off excess fat from the skillet. Add the parsley and cook, about 3 minutes. Add the thyme, oregano, 2 teaspoons salt, 1 teaspoon black pepper, cayenne and red pepper flakes. Taste and add more seasoning if needed. Keep in mind that rice and cheese contain salt so be careful not to over salt the meat mixture. Let the meat mixture cool a bit. Add the tomato sauce. Combine the rice with the cheese but be careful not to mash the rice. Add the rice mixture to the meat mixture and stir gently to combine. Check the seasonings. Add additional salt and pepper if necessary.
  • Line a baking sheet with parchment paper. Use a small to medium ice cream scoop (number 10) to shape the balls so they are a consistent size, and then hand roll the balls as tightly as you can.
  • Pour enough canola oil into a deep skillet or Dutch oven to reach 5 inches. Heat the oil over medium heat to 350 degrees F; use a deep-fry thermometer to check the oil temperature.
  • Whisk the eggs in a small baking dish. Place the breadcrumbs in another baking dish. Roll the rice balls lightly in the eggs and then immediately roll in the breadcrumbs to form a coating. Shake off the excess breadcrumbs. Place them on the prepared baking sheet and refrigerate or freeze until you are ready to fry.
  • To fry, carefully drop the rice balls into the hot oil, a few at a time, taking care not to overcrowd and lower the oil temperature. Cook until golden brown, 2 to 4 minutes per batch. Bring the oil back up to 350 degrees F before cooking each batch. Drain the rice balls on paper towels before serving.
  • Serve with Marinara Sauce for dipping. Garnish with the basil.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
  • Heat the olive oil in the bottom of a large pot. Add the onions and cook until translucent and softened, about 5 minutes. Add the garlic and cook for 1 minute. Use some of the liquid from the tomatoes to deglaze the pan, and then add the tomatoes, basil, oregano, thyme, salt and pepper. Use an immersion blender to puree, taking care to leave the tomatoes slightly chunky. (If you don't have an immersion blender, you can add everything to a blender or food processor.)
  • Bring to a boil and cook for 5 minutes, stirring frequently to keep from burning on the bottom. Reduce the heat to low and cook for 1 hour or longer so that the marinara thickens as some of the liquid cooks out. Check seasoning prior to serving. Add salt as necessary.

ITALIAN RICE BALLS



Italian Rice Balls image

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

Provided by Julesong

Categories     Lunch/Snacks

Time 1h40m

Yield 20-24 balls, approx

Number Of Ingredients 10

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

Steps:

  • In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
  • Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
  • Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
  • Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
  • Pour bread crumbs into a shallow dish.
  • Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
  • In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
  • Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
  • Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
  • Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

RICE BALLS A LA TIM



Rice Balls a la Tim image

My father LOVES these--so I name them after him. I make these softball sized as a main course for a quick, filling dinner. Serve with a side of sauce and garlic bread.

Provided by QUEENBEE28

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 12

1 cup uncooked white rice
2 cups water
2 teaspoons olive oil
3 cloves garlic, finely chopped
½ pound lean ground beef
salt and pepper to taste
½ cup tomato-based pasta sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
2 eggs, beaten
1 cup dry bread crumbs
1 ½ cups tomato-based pasta sauce

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
  • Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

Nutrition Facts : Calories 642.9 calories, Carbohydrate 77.5 g, Cholesterol 150.4 mg, Fat 22.1 g, Fiber 5.1 g, Protein 30.9 g, SaturatedFat 8.3 g, Sodium 1063.5 mg, Sugar 13.3 g

ARANCINI BALLS



Arancini balls image

Adapt these arancini rice balls to your liking: add fresh herbs, sundried tomatoes or chopped ham. You can also make the balls from leftover cold risotto

Provided by Esther Clark

Categories     Dinner, Lunch, Starter

Time 1h45m

Yield Makes 18

Number Of Ingredients 14

2 tbsp olive oil
15g unsalted butter
1 onion, finely chopped
1 large garlic clove, crushed
350g risotto rice
150ml dry white wine
1.2l hot chicken or veg stock
150g parmesan, finely grated
1 lemon, finely zested
150g ball mozzarella, chopped into 18 small pieces
vegetable oil, for deep-frying
150g plain flour
3 large eggs, lightly beaten
150g fine dried breadcrumbs (panko works well)

Steps:

  • Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.
  • Scoop the cooled risotto into 18 equal portions - they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.
  • Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.
  • Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.
  • Eat the arancini warm, or serve with a basic tomato sauce for dipping.

Nutrition Facts : Calories 266 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium

ITALIAN RICE BALLS



Italian Rice Balls image

This recipe was something my grandmother Mary Vernaccio used to make for her kids as a simple Italian dish. She taught my mother to make them and it has been a favorite of mine since I was a child. This entry is dedicated to her and her delicious Italian meals I miss so much since she has passed away. Pair with Gallo® Family Vineyards Chardonnay.-Taste of Home Cooking School

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 7

2 cups uncooked long grain rice
1 egg, lightly beaten
2 cups (8 ounces) shredded cheddar or Asiago cheese
3 cups seasoned bread crumbs, divided
1/3 cup minced fresh parsley
Oil for deep-fat frying
Marinara sauce or Alfredo sauce, optional

Steps:

  • Cook rice according to package directions. While still warm, place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into tennis-size balls. Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls in half and top with warmed marinara or Alfredo sauce if desired.

Nutrition Facts :

DEFALCO'S ITALIAN ARANCINI (RICE BALLS)



DeFalco's Italian Arancini (Rice Balls) image

Provided by Guy Fieri

Categories     appetizer

Time 1h10m

Yield about 11 Arancini

Number Of Ingredients 15

2 cups uncooked Arborio rice
1 egg yolk
1/2 cup grated Parmesan
1/4 cup unsalted butter, melted
1/3 pound ground beef
1 medium onion, chopped
1/2 cup frozen peas, thawed
1/2 cup tomato sauce, plus more for serving, optional
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup Italian Fontina cheese, shredded
Oil, for deep-frying
1 1/2 cups seasoned bread crumbs
2 egg whites
Fresh Italian flat-leaf parsley, for garnish

Steps:

  • Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
  • In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
  • Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
  • Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
  • Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
  • Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

ITALIAN RICE BALLS



Italian Rice Balls image

These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.

Provided by VINCE JONES

Categories     Side Dish     Rice Side Dish Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 eggs
⅓ cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon freshly ground black pepper
1 teaspoon salt
1 quart water
1 teaspoon salt
1 cup uncooked white rice
1 ½ cups dried bread crumbs
2 cups olive oil

Steps:

  • In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
  • Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
  • Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
  • In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.

Nutrition Facts : Calories 683.4 calories, Carbohydrate 34.7 g, Cholesterol 37.6 mg, Fat 57.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 8.8 g, Sodium 804.8 mg, Sugar 1.5 g

ITALIAN RICE BALLS



Italian Rice Balls image

This recipe is from Momma's Italian web site. I have not tried this yet, but will be trying it soon, it sounds like a wonderful appetizer. This is another recipe for the ZWT 7 - Italian Tour.

Provided by Baby Kato

Categories     European

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups rice, riso superfine Arborio
4 eggs, large
1/2 cup parmesan cheese, ground
1 tablespoon parsley, fresh, chopped
1/2 teaspoon salt
2 garlic cloves, chopped, large (3 if small)

Steps:

  • Using a 4 liter pot, cover the rice with water and bring to boil.
  • Simmer for 20 minutes, then cool until cold.
  • Add the eggs, parmesan cheese, salt, parsley and garlic and mix by hand.
  • Mold the balls into desired shape.
  • Then fill a deep frying pan with mazzola oil ...enough to cover at least half of a rice ball...heat oil and carefully add the rice balls.
  • The balls will cook fast, so make sure to turn them quickly, when golden brown place on plate to cool.

Nutrition Facts : Calories 319.3, Fat 5.9, SaturatedFat 2.6, Cholesterol 131.3, Sodium 369.7, Carbohydrate 52.5, Fiber 0.9, Sugar 0.2, Protein 11.8

Tips:

  • When cooking the rice, make sure to use a large pot so that the rice has plenty of room to expand.
  • Do not overcook the rice, as this will make the rice balls mushy.
  • When forming the rice balls, make sure to pack the rice tightly so that they hold together well.
  • If the rice balls are too sticky to handle, wet your hands with cold water before forming them.
  • You can use any type of cheese that you like in the rice balls. Mozzarella, Parmesan, and cheddar are all popular choices.
  • If you are using cooked meat in the rice balls, make sure that it is finely chopped so that it distributes evenly throughout the rice.
  • You can fry the rice balls in a pan with olive oil, or you can bake them in the oven. If you are frying them, make sure to use a non-stick pan and to heat the oil over medium heat.
  • Serve the rice balls hot with your favorite dipping sauce.

Conclusion:

Italian rice balls are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are easy to make and can be customized to your liking by adding different ingredients. With a little practice, you will be able to make perfect Italian rice balls that will impress your friends and family.

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