Cynthia's Three Cheese Rice Balls with Sausage

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This recipe was an Italian family favorite passed down from my grandmother from Naples, Italy.

Submitted by gobomel
Published on January 1, 2013
Recipe Placeholder Image
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 mins
Servings:
6
Yield:
12 rice balls
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Ingredients

  • 2 cups cooked rice, cooled

  • 1/2 cup ricotta

  • 1/4 cup grated Romano or Parmesan cheese

  • 1/2 cup shredded mozzarella cheese

  • 1/4 lb cooked, crumbled Italian sausage

  • 1 egg + 1 yolk (save white for later)

  • salt, pepper to taste

  • 1 egg white

  • Italian seasoned bread crumbs

  • vegetable oil for frying

Directions

  1. Cook rice in pot or in rice cooker to yield 2 cups, cool laying out in a flat dish covered in fridge for about 15 minutes. While rice is cooling, crumble Italian sausage in frying pan and saute till cooked & no longer pink. Drain and discard fat. Place in freezer for a few minutes to cool. When rice & sausage is cooled, mix in ricotta, grated cheese, mozzarella cheese, egg & egg yolk. Add salt & pepper to taste.

  2. Use an ice cream scoop to make round balls of rice mixture. With dampened hands roll rice mixture into a ball. Dip in egg white, roll in seasoned bread crumbs, let set in fridge for 15 minutes, and then deep fry in oil until light golden brown. Drain on paper towels & enjoy!! Can be served warm or room temperature.

Cook’s Note

  • You can also add or subtract the cheeses as your family likes. I personally love cheese but use part-skim ricotta & mozzarella so I can have this more often! These can be served sliced down the middle with sauce & grated cheese. You can also make smaller rice balls and make them as appetizers & serve with toothpicks & your favorite tomato sauce. Believe me they will go quickly!!