Kittencal's Italian Rice Balls
Created by KittenCal on December 27, 2011
- Servings: 30-35
- Prep Time: 4h
- Cook Time: 3m
- Recipe #3714
Ingredients
- 4 1/2 to 5 cups cooked rice, room temperature or cold
- 1/3 cup melted butter
- 4 large eggs
- 3 large garlic cloves, minced
- 3 teaspoons dried basil
- 1/3 cup chopped fresh parsley
- 1 teaspoon seasoned salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon fresh ground black pepper
- 1/2 cup freshly grated Parmesan cheese (you can use more)
- 1 1/2 cups shredded mozzarella cheese
- 2 cups dry breadcrumbs
- Olive oil or canola oil, for frying (as needed)
How to Make
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Step 1: Place the cooked cooled or cold rice in a large bowl. Mix in melted butter.
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Step 2: In a medium bowl whisk eggs until well combined. Add in next 7 ingredients; whisk until well combined. Pour over rice, add in the mozzarella cheese. Using clean hands mix until well blended. Refrigerate for 4-24 hours.
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Step 3: Place the dry breadcrumbs in a shallow bowl (have two large plates ready to put the breaded balls on, the balls should all be breaded before starting to fry). Using well-oiled hands shape into about 1-inch balls or slightly larger. Gently and thoroughly coat the balls into the dry breadcrumbs, then place on plate.
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Step 4: Heat 1 1/2 inches of oil in a heavy pot to 350 degrees (or use a deep-fryer). Using a slotted spoon place 6-7 balls into hot oil (one at a time) turning to ensure even cooking. Fry until golden brown (about 3 minutes). Using slotting spoon remove to a plate.
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Step 5: Delicious! -- these are best served hot or warm.
Nutritional Facts
- Serving Size: 1 (56.8 g)
- Calories 368.8
- Total Fat - 38.2 g
- Saturated Fat - 4.7 g
- Cholesterol - 34 mg
- Sodium - 132.3 mg
- Total Carbohydrate - 4.2 g
- Dietary Fiber - 0.3 g
- Sugars - 0.9 g
- Protein - 3.4 g
- Calcium - 59.4 mg
- Iron - 0.5 mg
- Vitamin C - 1 mg
- Thiamin - 0 mg