Real Recipes From Real Home Cooks ®

italian mini rice balls

(2 ratings)
Recipe by
Maryann Brooklyn
Brooklyn, NY

This recipe was given to me by a co-worker a few years back and it has been a "staple" in my house ever since. Easy & Delicious!

(2 ratings)
cook time 15 Min

Ingredients For italian mini rice balls

  • 1 c
    uncooked long grain white rice
  • 15 oz
    container of ricotta cheese
  • 1 c
    grated cheese ( i use locatelli)
  • 1
  • 1 Tbsp
    dried parsley flakes
  • 1/2 lb
    mozzarella cheese - shredded
  • 1/4 lb
    prosciutto - chopped fine
  • bread crumbs, seasoned
  • salt and pepper to taste
  • canola oil for deep frying

How To Make italian mini rice balls

  • 1
    Cook rice as directed and let cool. Mix rice well with all other ingredients EXCEPT breadcrumbs. Shape into balls (slightly bigger than the size of a walnut) and roll in seasoned breadcrumbs. Refrigerate for several hours – preferably overnight. Heat oil to 375 degrees and fry 4-5 at a time for only 1-2 minutes until golden. Drain on paper towels and serve. *It’s important the rice balls remain very cold before frying and the oil remains very hot. *Makes about 24-25 rice balls

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