Rice Balls combine mozzarella, ham, and rice, coated in breadcrumbs and fried until golden. These savory, cheesy Rice Balls are the perfect appetizer or side to accompany your favorite dishes.
Prep time 15 Min | Cook Time 30 Min | Serves 10-12
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1/2 cup Yellow Onion, finely chopped
- 1/2 cup Ham, finely diced
- 3/4 cup Risotto Arborio Rice
- 2 cans Cento Lower Sodium Chicken Broth (14.5 oz)
- 1/4 cup Frozen Peas
- 2 Eggs, beaten
- Fine Sicilian Sea Salt, to taste
- 1/2 cup Parmesan Cheese, grated
- 1 1/2 cups Seasoned Bread Crumbs
- 2 oz Mozzarella Cheese, cut into 1/2 inch cubes
- Blended Italian Style Oil, for frying
- Marinara Pasta Sauce, for dipping
Directions
- In a large skillet, heat oil over medium-high heat.
- Cook onion until softened, about 3-4 minutes, then add ham and cook until meat begins to render.
- Add rice, mix well to coat and cook for 3 minutes.
- Pour chicken broth into skillet and stir well.
- Allow rice to cook for 20 minutes, stirring frequently, until rice has absorbed the chicken broth.
- Stir in peas.
- Transfer to a bowl and let cool, then stir in parmesan cheese.
- Pour breadcrumbs into a small bowl.
- In a separate bowl, beat eggs, adding a pinch of salt.
- Wet hands to avoid sticking, take 3 tablespoons of rice, and roll to form a ball.
- Press 1 cube of cheese in the center and roll into egg.
- Allowing excess to drip off, place into breadcrumb bowl and coat.
- Heat 1-inch blended oil in a large saucepan and cook balls 2-3 minutes or until golden brown, rotating to cook on all sides.
- Remove from oil and pat dry with a paper towel.
- Serve with Marinara Sauce for dipping.