Rice Balls - Chefjlv Style |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Another took recipes and combined them to see what I wanted and came up with these Even Hubby liked them. I say side dish, but I made a meal out of them!! Ingredients:
12 oz package of arborio rice |
3 cups salted water |
2 tbsp butter |
1 pkg of (16 oz) shredded mozzerella or (italian mixture) cheese |
6 slices of genoa salami |
1/2 stick pepperoni |
4 slices good ham (or proscuitto) |
1/2 - 3/4 cup mixed parmesan & romano cheese |
3 cups flour |
6 eggs (with 1/4 cup parmesan cheese) whisked |
3 cups italian flavored bread crumbs |
good olive oil |
Directions:
1. In 3 cups of salted boiling water with 2 tbsp butter, cook rice until tender (about 20 minutes) be sure to keep covered
2. Cool rice
3. In the mean time, dice the meats up into small pieces
4. When rice is very cool, in the same pan, mix meats and cheeses till well mixed
5. In 3 separate bowls
6. 1 for flour
7. 1 for eggs whisked
8. 1 for bread crums
9. Take a handful of rice mixture and make about 2-1/2 in rolled meat/rice balls (this recipe makes 24 nice size balls)
10. Heat oil in skillet
11. Take one ball at a time and roll first in flour (tap off excess), then roll in egg mixture (tap off excess) and then roll in bread crumbs (pat well to make sure ball stays firm)
12. Fry over medium to medium high heat till lightly browned on all sides
13. Drain on paper towels
14. Serve with marinana sauce or just by them selves.
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