Italian Rice Balls Recipe

Cooked rice: The base of the dish, providing a soft and sticky texture that holds everything together.

Parmesan cheese: Adds a sharp, salty flavor that makes the rice balls taste extra special.

Mozzarella cheese: The melty center that gives the rice balls their delicious gooey surprise.

Eggs: Help bind the rice mixture so the balls keep their shape while frying.

Breadcrumbs: Create a crispy coating on the outside when fried.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a little bit of mild heat and depth.

Vegetable oil: Used for frying the rice balls until they’re golden and crunchy.

One of the trickiest parts of making these Italian Rice Balls is shaping the rice around the cheese without it falling apart. Here’s a simple way to do it that really helps keep everything together:

1. Start by taking a small handful of the rice mixture and gently flatten it in your palm. Don’t press too hard because you want it to be a little soft and sticky.
2. Place a cube of mozzarella cheese right in the center of the flattened rice.
3. Slowly bring the edges of the rice up and around the cheese, using your fingers to press and shape it into a ball. Try to cover the cheese completely so it doesn’t leak out when you fry.
4. Give the ball a gentle squeeze to make sure it’s holding together, but not so tight that you squish the cheese out.

Doing this step carefully makes frying much easier because the rice balls won’t fall apart in the hot oil. Plus, when the cheese is wrapped nicely inside, it melts perfectly and creates a gooey surprise in the middle. If you rush or don’t press the rice around the cheese well, you might end up with melted cheese leaking out and a mess in the pan.

When I first tried this, I didn’t cover the cheese fully, and the melted mozzarella oozed out everywhere. It was a little messy but still tasty! Now, I take my time shaping each ball, and it’s so worth it. Also, if your hands get sticky, just wet them with a little water before shaping the next ball—that helps the rice not stick to your fingers.

This simple shaping trick makes the whole cooking process smoother and the final rice balls way more delicious. Give it a try, and you’ll see the difference!

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a good source of protein.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor profile.

• cubed mozzarella cheese - Substitute with cubed provolone cheese: Provolone melts well and has a slightly sharper taste.

• beaten eggs - Substitute with flaxseed meal and water mixture: Combine 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg; this works as a binding agent for a vegan option.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter and crispier texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it suitable for frying.

• Allow the Italian rice balls to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the cooled rice balls in a single layer on a baking sheet lined with parchment paper. This step ensures they don't stick together.

• Transfer the baking sheet to the freezer and freeze the rice balls for about 1-2 hours, or until they are firm. This initial freezing helps maintain their shape.

• Once the rice balls are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• To reheat, preheat your oven to 375°F (190°C). Place the frozen rice balls on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until they are heated through and crispy.

• Alternatively, you can reheat the rice balls in an air fryer. Preheat the air fryer to 350°F (175°C) and cook the rice balls for 10-12 minutes, shaking the basket halfway through.

• If you prefer to reheat them on the stovetop, heat a small amount of vegetable oil in a frying pan over medium heat. Fry the rice balls for 3-4 minutes per side, or until they are heated through and crispy.

• For storing in the refrigerator, place the cooled rice balls in an airtight container. They can be stored in the fridge for up to 3 days.

• To reheat refrigerated rice balls, preheat your oven to 350°F (175°C). Place the rice balls on a baking sheet and bake for 10-15 minutes, or until they are heated through.

• You can also reheat refrigerated rice balls in the microwave. Place them on a microwave-safe plate and heat on high for 1-2 minutes, or until they are heated through. Note that this method may not retain their crispiness as well as other methods.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover Italian rice balls on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the rice balls with a bit of olive oil to help them crisp up.
  4. Bake for 10-15 minutes, or until they are heated through and the outside is crispy.

• Air Fryer Method

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the Italian rice balls in a single layer in the air fryer basket.
  3. Cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for crispiness and heat; cook for an additional 2-3 minutes if necessary.

• Stovetop Method

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Place the Italian rice balls in the skillet, making sure not to overcrowd them.
  3. Fry for 2-3 minutes on each side, or until they are heated through and the exterior is crispy.
  4. Remove and drain on paper towels before serving.

• Microwave Method

  1. Place the Italian rice balls on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. If they are not heated through, continue microwaving in 30-second increments until warm. Note: This method may not retain the crispiness as well as other methods.

• Mixing bowl: A large container used to combine the cooked rice, parmesan cheese, beaten eggs, salt, and pepper.

• Measuring cups: Essential for accurately measuring the rice, parmesan cheese, and breadcrumbs.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Whisk: Handy for beating the eggs until they are well combined.

• Cutting board: Provides a stable surface for cubing the mozzarella cheese.

• Knife: Used to cut the mozzarella cheese into small cubes.

• Plate: Useful for holding the breadcrumbs while you coat the rice balls.

• Frying pan: A large pan needed to heat the vegetable oil and fry the rice balls.

• Slotted spoon: Ideal for removing the rice balls from the hot oil and allowing excess oil to drain.

• Paper towels: Placed on a plate to drain the fried rice balls and absorb excess oil.

• Tongs: Useful for turning the rice balls in the hot oil to ensure they cook evenly on all sides.

Prepare ingredients in advance: Measure and prepare all ingredients like cooked rice, parmesan cheese, and mozzarella cheese ahead of time to streamline the process.

Use a cookie scoop: To ensure uniform rice balls, use a cookie scoop to portion out the rice mixture before shaping.

Preheat oil: Start heating the vegetable oil while you are forming the rice balls to save time.

Batch frying: Fry multiple rice balls at once, but avoid overcrowding the pan to ensure even cooking.

Prepare a draining station: Set up a plate with paper towels nearby to quickly transfer the fried rice balls and drain excess oil.