Quick and Easy Italian Rice Balls

Pat Duran


This recipe has been saved for quite awhile- the edges are turning yellow- I think I got it form my Uncle Vinny Giovanni.


★★★★★ 3 votes

6 or more
10 Min
25 Min
Pan Fry


  • 4 c
    cooked arborio rice
  • 3 medium
    eggs, 2 beaten- 1 for egg wash
  • 1/2 c
    romano cheese, grated
  • 8 oz
    fresh mozzarella, cubed
  • 4 oz
    prosciutto, chopped fine
  • 1/4 tsp
  • 1/2 tsp
  • 1 c
    seasoned italian bread crumbs
  • 2 c
    oil for frying

How to Make Quick and Easy Italian Rice Balls


  1. Mix together rice, 2 eggs, Romano cheese, prosciutto, oregano and pepper. Mix ingredients, place a Tablespoon in your hand and insert a cube of mozzarella into the center of the rice mixture.
    Roll rice into small balls, about 1-inch in size, dip in egg wash and then roll in the seasoned bread crumbs. Heat about 1 1/2 inches of oil in an 8-10 inch skillet. Fry rice balls about 2 minutes on each side, until golden brown.
  2. Egg wash: 1 egg and 1 Tablespoon of water whisk together.

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