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Sicilian Rice Balls

Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Servings: 20 rice balls

Ingredients

  • 2 cups uncooked sticky rice cooked according to package instructions (Japanese rice works, but Arborio rice is widely used for this dish)
  • 2 lbs ground beef
  • 1 cup peas I use frozen
  • 1/2 cup fresh parsley chopped
  • 6-8 cloves of fresh garlic minced, grated or finely chopped
  • 1 medium onion chopped
  • 1/2 bell pepper chopped
  • 1 cup grated Parmigiano or Pecorino Romano cheese
  • 1 cup mozzarella cheese chopped in 1/2 inch cubes
  • a little kosher salt and black pepper
  • 1/2 tsp dried basil
  • 1/2 tsp oregano
  • 1/2 tsp parsley
  • 1 Tbls fresh parsley chopped
  • 3 Tbls olive oil
  • 3-4 cups vegetable oil for frying the rice balls
  • 3 cups tomato sauce preferably homemade
  • 2 cups bread crumbs
  • 2 eggs beaten

Instructions

  • Heat two tbls of olive oil in a large frying pan; saute onions and green peppers for about five minutes.
  • Add 1/2 the garlic and saute for an additional 30 seconds (don't let it brown).
  • Add the ground beef and while browning, add oregano, dried basil, dried and fresh parsley, salt and pepper to taste. Saute for several minutes until beef in browned. Set aside.
  • Pour frozen peas in small bowl to let defrost.
  • Cook the rice. Note: add salt to the water before cooking the rice - and let the rice sit for about five minutes after it's done steaming.
  • While the rice is cooking, heat the oil. It's best to use a deep fryer, but ok to use a medium-sized pot.
  • Pour breadcrumbs into a shallow bowl.
  • Beat eggs in shallow mixing bowl with a tablespoon of water.
  • In a large mixing bowl, add the warm rice and stir in about 1 cup of the sauce. Note: Don't add too much because your rice balls won't hold a shape. The color should be pinkish and should have the flavor of the sauce.
  • To the rice mixture, add remaining garlic and 1/2 cup each of the grated cheese - enough that when you take a bite, you can definitely taste the sharpness of the cheese.
  • While the rice mixture is still on the hot side, pick up a handful and spread into palm of hand. In center put a teaspoon of parmigiana cheese, a few peas, 1/2 tablespoon of the meat, a couple cubes of mozzarella. Then drizzle 1/2 tablespoon of the sauce.
  • Top with another handful of rice and form into ball, making sure to completely cover filling with rice.
  • Roll the ball in the egg mixture, and then the breadcrumbs until entire ball is covered evenly.
  • Once 3-4 rice balls are formed, gently lower them in the oil one at a time with a slotted, metal spoon.
  • After about four minutes, the rice balls should be a nice golden brown. You may need to gently turn them to make sure they brown evenly. Remove them and place on paper towel to drain.
  • Repeat this until all are cooked.
  • Heat the tomato sauce and add some to a shallow serving dish. Place the rice balls on the sauce, drizzle more sauce on the top of the rice balls and top with shredded parmigiano cheese and some fresh parsley.