Roman Rice Balls with Mozzarella Recipe

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This recipe is adapted from one in Good Life Books Italian Cooking published in 1978. These are a bit time consuming to make but once the balls are formed they can be frozen individually for use later. These are great as an appetizer, side dish or buffet component. I served them with Meatball Lollipops, Red Sauce and grilled zucchini. My wife forgot to pick squash for a couple of days and we ended up with a couple of huge zucchini which grilled well.

As for a wine a hearty red works well. I chose Viansa's Sonoma County 2010 Vino Rosso which is a Super Tuscan blend.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.44 view details


  1. Cook the rice in 4 cups boiling salted water until very tender but not mushy; about 25 minutes. Drain the rice. Add the butter and grated cheese. Cool a bit. Add the egg yolks, tomato paste and spices. Mix to combine. Measure 2 ounces of rice mixture. Place a piece of string cheese into the rice mixture and with wet hands form into a ball. At this stage the rice balls can be cooked, refrigerated or frozen.
  2. Heat oil to 365^.
  3. Dip rice balls into beaten egg then into mixed bread crumbs.
  4. Deep fry until golden brown and crisp. About 4-5 minutes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 89g
Recipe makes 6 servings
Calories 349  
Calories from Fat 160 46%
Total Fat 18.21g 23%
Saturated Fat 10.52g 42%
Trans Fat 0.0g  
Cholesterol 103mg 34%
Sodium 311mg 13%
Potassium 157mg 4%
Total Carbs 39.1g 10%
Dietary Fiber 1.5g 5%
Sugars 2.06g 1%
Protein 7.05g 11%
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  • judee
    June 22, 2013
    This is really different. I have never had anything like it. Looks good

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