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Italian Rice Balls (Prosciutto, Plum Tomatoes, Mozzarella and Romano Cheese)

SERVINGS
8 to 12 rice balls Servings
RATE THIS RECIPE
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SERVINGS
8 to 12 rice balls Servings
RATE THIS RECIPE
(0)

Ingredients

For Rice Mixture
  • 4 cup cooked arborio rice al dente, slightly cooled
  • 3 cup eggs
  • 1/2 cup grated romano cheese
  • 4 ounce prosciutto, chopped
  • 4 ounce salt
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 8 ounce fresh mozzarella, cubed
  • 1 cup dried seasoned bread crumbs
  • 2 cup frying oil
  • For Meat Mixture
  • 4 cup cooked arborio rice al dente, slightly cooled
  • 3 cup eggs
  • 1/2 cup grated romano cheese
  • 4 ounce prosciutto, chopped
  • 4 ounce salt
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 8 ounce fresh mozzarella, cubed
  • 1 cup dried seasoned bread crumbs
  • 2 cup frying oil
  • 1 medium sized onion, chopped
  • 1/2 pound ground beef
  • 1 can (16 ounce) can italian plum tomatoes, crushed
  • Preparation

    Baking Directions:

    1.

    To make rice mixture: In a medium bowl, mix together the rice, eggs, Romano cheese, prosciutto, salt, oregano and pepper.

    2. To make meat mixture: In a medium saucepan, sauté the onions for 2 minutes.

    Add ground beef and cook until browned.

    Add tomatoes and simmer for 20 minutes, remove from heat, and set aside to cool.

    3. To assemble rice balls: Place 2 tablespoons of the rice mixture in your hand and insert a cube of mozzarella and a teaspoon of the meat mixture into the center.

    Roll into a ball and repeat to form the remaining rice balls.

    4. To cook rice balls: In a small bowl, beat 1 egg to form an egg wash.

    Dip each rice ball in the egg wash and then roll in the bread crumbs.

    Heat about 1 1/2 inches of oil to 325°F in an 8- or 10-inch skillet.

    Fry the rice balls about 2 minutes on each side, or until golden brown.