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This recipe for ITALIAN RICE BALLS, by , is from Beckmann Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lilian Chalian


For Rice Mixture:
4 cups cooked Arborio rice al dente, slightly cooled
3 eggs
½ cup grated Romano cheese
4 ounces prosciutto, chopped
Salt to taste
¼ teaspoon dried oregano
½ teaspoon pepper
8 ounces fresh mozzarella, cubed
1 cup seasoned Italian breadcrumbs
2 cups frying oil

For Meat Mixture:
1 medium sized onion, chopped
½ pound ground beef
1 (16 ounce) can Italian plum tomatoes, crushed

To make rice mixture: In a medium bowl, mix together the rice, eggs, Romano cheese, prosciutto, salt, oregano, and pepper.

To make meat mixture: In a medium saucepan, sauté the onions for 2 minutes. Add ground beef and cook until browned. Add tomatoes and simmer for 20 minutes, remove from heat, and set aside to cool.

To assemble rice balls: Place 2 tablespoons of the rice mixture in your hand and insert a cube of mozzarella and a teaspoon of the meat mixture into the center. Roll into a ball and repeat to form the remaining rice balls.

To cook rice balls: In a small bowl, beat 1 egg to form an egg wash. Dip each rice ball in the egg wash and then roll in the breadcrumbs. Heat about 1½ inches of oil to 325°F in an 8- or 10-inch skillet. Fry the rice balls about 2 minutes on each side, or until golden brown.

Number Of Servings:
Number Of Servings:
8 to 10 balls
Preparation Time:
Preparation Time:
15 minutes




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