Thursday, December 23, 2010

Italian Rice Balls

    2      cups       white rice, cooked in 4 cups of water
    2                    eggs
    8      oz.          ricotta
    8      oz.          shredded mozzarella
    4      oz.          diced ham
    2      heaping   TBS Parmesan cheese
                          salt & pepper
   1/2  cup           seasoned bread crumbs
                          bread crumbs for coating rice balls
                          olive oil

To the cooked rice add all of the ingredients except the last two. Mixture
should be slightly wet. If it won't form into balls, add more bread crumbs. If
too dry, add another egg. Form into the size of meatballs. Roll in additional
bread crumbs. Gently place into skillet with enough oil to come up 3/4ths of
the way of the rice ball. Cook until well browned on all sides. Makes about 30 rice balls. Optional: Chopped meat and/or peas can be added to the mixture.

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