Sicilian Rice Balls
Sausage-filled risotto balls are breaded and fried. Serve in a pool of warmed sauce and top with fresh ricotta and mozzarella cheese.
Servings Prep Time
20 45minutes
Cook Time
45minutes
Servings Prep Time
20 45minutes
Cook Time
45minutes
Ingredients
Rice Mixture
Meat Filling
To finish the Rice Balls
Instructions
Prepare the Rice
  1. Bring water to boil and add rice, simmer for 20 minutes. Rice should be tender but still al dente. Transfer to a large mixing bowl and let cool.
  2. When rice is cool, mix in the egg, parsley and cheese. Season with salt and pepper and set aside.
Prepare the Meat Filling
  1. Sauté the onions in the olive oil until golden, add the beef and sausage, breaking it up as it cooks. Cook until the meat is almost done. Add the Francesco Rinaldi Original Recipe Pasta Sauce, basil, oregano and cinnamon and simmer 15-20 minutes, stirring constantly. The mixture should be moist and not too dry. Add the cheese and set aside to cool.
  2. Both mixtures should be cold to form rice balls.
Finish the Rice Balls
  1. To shape the rice balls: wet your hands and place a patty of about ½ cup of rice in your palm. Add 2 tablespoons of the meat mixture to the middle of the patty and form the rice around the meat to form a ball, about the size and shape of a small orange. Dip in beaten egg and then roll in breadcrumbs, patting gently to stick the crumbs to the rice balls.
  2. Heat vegetable oil in a fry pot or deep saucepan. Insert a deep-frying thermometer in the oil and heat the oil over medium heat to 375°F. Once the oil reaches temperature, adjust the heat to maintain a steady temperature.
  3. Deep-fry the rice balls until they are golden brown and set in a warm 200°F oven to keep warm until all the rice balls are fried.
  4. To serve, top each rice ball with a dollop of ricotta cheese and some mozzarella cheese, and serve in a pool of warm Francesco Rinaldi Original Recipe Pasta Sauce.