Adapted from: The Taste of Italy by Frederic Lebain & Jean Paul Paireault
Ingredients:
Mix together the rice and meat. Stir in the parsley, grated cheese and the mozzarella.
Season with the black pepper and garlic powder.
Bind together using one of the beaten eggs.
With slightly moist fingers, shape this mixture into small meatballs.
Dip the rice balls in the remaining egg and then roll them in the breadcrumbs.
Set the balls aside to rest for about 20 minutes.
Heat the oil and then lower in the rice balls. Remove when golden and crisp. Drain quickly on paper towels and serve as soon as possible.
These are a really big hit whenever I serve them. I hope you all enjoy them as much!
Enjoy and Cook with Love,
Catherine
Rice Balls
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