Italian Rice Balls

What's better than cheese appetizers? Crunchy cheese appetizers! In this easy recipe, the panko crumbs add an irresistibly crispy texture.

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  • Makes: 6 servings
  • Serving Size: 4 rice balls
  • Makes: 24 balls
  • Prep: 25 mins
  • Chill: 1 hr
  • Fry: 3 mins per batch

Italian Rice Balls

Directions

  1. In a large bowl combine eggs, rice, spinach, Parmesan cheese, and salt. Cover and chill about 1 hour or until slightly thickened. Shape rice mixture into 24 balls (using about 2 tablespoons mixture for each ball). Place bread crumbs in a shallow dish. Roll rice balls in bread crumb mixture to coat.
  2. Preheat oven to 300 degrees F. In a heavy saucepan or deep-fat fryer heat 2 inches vegetable oil to 350 degrees F. Fry rice balls, a few at a time, in hot oil for 3 to 5 minutes or until golden brown. Drain on paper towels. Keep warm in the oven while frying the remaining rice balls.
  3. Meanwhile, in a small saucepan heat marinara sauce over medium heat until heated through. Serve hot rice balls with marinara sauce.
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Nutrition Facts (Italian Rice Balls)

  • Per serving:
  • 332 kcal ,
  • 18 g fat
  • (5 g sat. fat ,
  • 7 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 110 mg chol. ,
  • 753 mg sodium ,
  • 26 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 14 g pro.
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