Description
Delight in these crispy Baked Italian Rice Balls, a perfect way to use up leftover rice or risotto. These golden balls are filled with gooey mozzarella and make a delectable appetizer or side dish.
Ingredients
Main Rice Mixture:
- 1½ cups leftover rice (or risotto)
- 1 tablespoon fresh minced parsley
- ¾–1 cup freshly grated Parmigiano
- 1–2 large eggs (adjust based on rice moisture)
Extras:
- ¼–½ cup bread crumbs (plus more if needed)
- 1 small fresh mozzarella or fontina, cubed
- 1–2 tablespoons olive oil
Instructions
- Mix the Rice: Combine rice, parsley, Parmigiano, and egg in a bowl. Form a compact mixture.
- Shape the Balls: Scoop a portion of the mixture, add a mozzarella cube, and mold into a ball. Coat with bread crumbs.
- Chill and Bake: Chill the balls, then bake at 400F for 25 minutes until golden. Serve hot.
Notes
- I made 5 balls, around 85g each.
- Make ahead: Prepare and refrigerate the balls up to a day in advance.
- Freezing: Flash freeze then store in a freezer bag for up to 3 months.
- Reheating: Enjoy leftovers reheated in the oven, air fryer, or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 rice ball
- Calories: 201 kcal
- Sugar: 1g
- Sodium: 376mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0.004g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 51mg
