24 Reviews of Italian Rice Balls

From: yooper

On May 27, 2004

Simply outstanding recipe Julesong! Have you ever tried a recipe and knew after one bite that you'll be making it the rest of your life? This recipe is one of those gems! I made a porketta roast, and was looking for something other than pasta but still keeping the Italian theme. These were very easy to put together ( I did wait until the rice cooled somewhat before adding the egg mixture-I was worried about cooking the eggs). My electric frypan worked perfectly. I took your suggestion and added a cube of mozzarella cheese in the middle of each ball. My guests were simply blown away by the end result, as was I. The crispy coating, the creamy interior and the lushness of the melted mozzarella...a true delight!Every single person at that dinner took home a copy of the recipe, and my guests in turn have given out copies to several others. Just writing this review makes me want to whip up another batch. Thank you so much for posting my favorite new recipe!!!

From: Take a Letter Maria

On Apr 19, 2007

Delicious, I had some left over chicken flavored Rice-A-Roni and made this recipe with it. I did not add the mozzarella cheese but I bet that would be delicious. I served with some marina sauce and they were gobbled up. Thank You for the great recipe for using up left over rice or Rice-A-Roni for that matter.

From: Louisiana Tech Student

On Sep 2, 2008

Awesome! Easy to make, and delicious. I had to roll them around in oil though, but that was just me. I didnt want to waste all of my dorm kitchens oil! My dorm mates begged me for this recipe. I also substituted mozzarella with cheddar, and used cracker crumbs instead of bread crumbs (it was all I had), but they still turned out tasty.

From: danasdelights

On Oct 6, 2007

This is a great method...Just the way I do it. I always add the mozzerella cheese in the middle and I also mix peas into the rice mixture.

From: *all4him*

On Feb 9, 2008

Wow. These were very very good. Great with marinara. I didn't have mozzarella and its a good thing I didn't, I would have eaten them all at once. Thanks for posting. :D

From: Bill Gary

On Feb 27, 2005

This review is about 2 months late and for that i apologize. I had made these for Christmas as a different type of appetizer and they were well-received. In fact I should have doubled the recipe so fast were they wolfed. Good job.

From: Mrs. Cookie

On Sep 5, 2007

10 stars! I would leave out the salt added to the low sodium chicken broth next time because if your a cheese lover like me you'll add extra cheese and there will be no need. I did'nt let mine chill, I just rolled them in flour first, then dipped them in the egg mixture then to Italian breadcrumbs. I also added tiny pieces of ham.

From: slickchick

On Feb 11, 2007

My husband loved these, I thought they were to salty. I wouldn't add the salt next time. Breadcrumbs have enough salt in them. It was an easy recipe to make.

From: MizEmerilLagasse

On Jul 27, 2007

I did just a few things differently that you did Julesong. Like I used 1/2 cup of white wine and 1 3/4 cups chicken broth for the rice, only added 1/4 teaspoon salt to the broth (thanks to slickchick advising that they were a little to salty for some), used romano cheese because I didn't have parmesan, and put a piece of swiss in the center of them instead of mozzarelle. They came out fabulous! My DH loved them too. They were an appetizer for a lovely Italian dinner I made us to celebrate me getting promoted at my job. I couldn't have asked for a better day. Good work, good rewards, and great food that is how I like to live! lol. Well anyway, this was an excellant recipe that will be enjoyed probably many more times in my home. Thanx a bunch for it! Keep posting!

From: Kim~In~Canada

On Nov 30, 2008

We loved these. Served it with pasta sauce and they were perfect. Thanks.