Baked Italian Rice Balls

Crispy on the outside and gooey on the inside, these baked Italian rice balls are a delightful snack or appetizer that transports you straight to Italy with every bite.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 8 pieces

Course: Appetizer, Main Course, Snack

Cuisine: Italian

Calories: 150

Ingredients Method Notes

Ingredients

Main ingredients

3 cups leftover rice Forms the base for the rice balls, providing texture and substance.
1/4 cup fresh minced parsley Adds a burst of freshness and vibrant color.
1 cup parmigiano, grated Enhances the flavor profile with its rich, nutty taste.
2 large eggs Binds the ingredients together, contributing to the overall texture.
1 cup bread crumbs Creates a crunchy coating for the rice balls, enhancing their crispiness when baked.
8 oz fresh mozzarella or fontina, cubed Provides a gooey, melty center that adds creaminess.
2 tablespoons olive oil Helps to achieve a golden, crispy finish while baking.

Method

Preparation

In a large bowl, add the rice, parsley, Parmigiano, and 1 large egg to form a compact mixture.
Measure out approximately 1 heaping tablespoon of the rice mixture into your palm. Place a cube of mozzarella in the middle and mold the rice mixture into a round ball, ensuring the mozzarella is completely covered.
Place the formed balls on a clean plate until all are shaped. Roll each ball in bread crumbs on a separate plate to give them a crispy coating.
Chill the coated rice balls on a parchment paper-lined baking sheet for 15-20 minutes while preheating the oven to 400°F (200°C).
Lightly drizzle the rice balls with olive oil for added flavor and crispiness.
Bake for approximately 25 minutes or until golden brown and crispy on the outside. Serve immediately for the best taste and texture.

Notes

For extra crispiness, consider spritzing the rice balls with water or a light coating of cooking spray before baking. Serve with marinara sauce for dipping.