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  • Roman Rice Balls with Mozzarella

    1 vote
    Roman Rice Balls with Mozzarella
    Prep: 30 min Cook: 30 min Servings: 6
    by Bob Vincent
    126 recipes
    >
    This recipe is adapted from one in Good Life Books Italian Cooking published in 1978. These are a bit time consuming to make but once the balls are formed they can be frozen individually for use later. These are great as an appetizer, side dish or buffet component. I served them with Meatball Lollipops, Red Sauce and grilled zucchini. My wife forgot to pick squash for a couple of days and we ended up with a couple of huge zucchini which grilled well. As for a wine a hearty red works well. I chose Viansa's Sonoma County 2010 Vino Rosso which is a Super Tuscan blend.

    Ingredients

    • 1 cup rice
    • 1/2 cup butter
    • 3 oz mozzarella string cheese sticks, quartered
    • 2 ea eggs
    • 1/2 cup Panko bread crumbs
    • 1/2 cup dried bread crumbs
    • 2 ea egg yolks
    • 2 Tbs tomato paste
    • 1 tsp Italian seasoning
    • 1 tsp granulated garlic
    • 3 Tbs grated parmesan romano cheese
    • Peanut oil for deep frying

    Directions

    1. Cook the rice in 4 cups boiling salted water until very tender but not mushy; about 25 minutes. Drain the rice. Add the butter and grated cheese. Cool a bit. Add the egg yolks, tomato paste and spices. Mix to combine. Measure 2 ounces of rice mixture. Place a piece of string cheese into the rice mixture and with wet hands form into a ball. At this stage the rice balls can be cooked, refrigerated or frozen.
    2. Heat oil to 365^.
    3. Dip rice balls into beaten egg then into mixed bread crumbs.
    4. Deep fry until golden brown and crisp. About 4-5 minutes.

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    Comments

    • judee
      judee
      This is really different. I have never had anything like it. Looks good

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