If you’re craving a fun, irresistible snack that brings the best of Italian-American flavors together, look no further than this Rice Balls with Cheese and Pepperoni Recipe. These golden, crispy bites are packed with gooey mozzarella, savory pepperoni, and fragrant seasonings that turn everyday rice into a party on your palate. Whether you’re serving them at a casual get-together or indulging in a cozy night snack, these rice balls are guaranteed to deliver warmth, texture, and a burst of flavor in every bite.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet thoughtfully chosen ingredients. Each element plays a key role in building layers of taste, from the creamy cheeses to the pepperoni’s spicy punch and the crunchy coating that seals it all in.
- Cooked white rice: Using cooled rice helps the balls hold together perfectly without becoming mushy.
- Shredded mozzarella cheese: Adds a gooey, melty texture that makes each bite wonderfully cheesy.
- Diced pepperoni: Brings savory, slightly spicy flavor rounds that pair beautifully with the cheeses.
- Grated Parmesan cheese: Gives a sharp, salty kick to deepen the overall flavor profile.
- Large eggs: Bind the mixture and help the breading stick for perfect frying.
- Garlic powder and Italian seasoning: Infuse fragrant, classic Italian herbs that elevate the dish.
- Salt and pepper: Essential seasonings that balance and enhance all the flavors.
- Italian-style breadcrumbs: Create a crispy, golden exterior that contrasts beautifully with the creamy inside.
- All-purpose flour: Helps set the first layer of breading for a sturdy coat.
- Vegetable or canola oil: Ideal for frying to achieve that perfect crispy crust.
- Marinara sauce (optional): A tangy, fresh dip that complements the rich rice balls perfectly.
How to Make Rice Balls with Cheese and Pepperoni Recipe
Step 1: Prepare the Rice Mixture
Start by combining the cooled cooked rice with shredded mozzarella, diced pepperoni, Parmesan, one beaten egg, garlic powder, Italian seasoning, salt, and pepper in a large bowl. Mix everything thoroughly to ensure each grain of rice is coated and bursting with flavor. This mixture is the foundation for your rice balls, giving them their signature cheesy and savory appeal.
Step 2: Shape the Rice Balls
Once your mixture is ready, scoop out about 2 tablespoons at a time and roll it firmly into balls with your hands. The key here is to pack them tight so they don’t fall apart during frying. This is the fun part where the anticipation builds—imagine that golden crust enveloping the melty center!
Step 3: Set Up the Breading Station
Set up three shallow bowls: one with all-purpose flour, one with the remaining beaten egg, and one with Italian-style breadcrumbs. This classic three-step breading process ensures a crispy, perfectly adhered coating. Roll each rice ball in the flour, then dip it in egg, and finally coat it in breadcrumbs, pressing gently to seal the crust.
Step 4: Fry the Rice Balls
Heat about 2 inches of vegetable or canola oil in a deep skillet or pot to 350°F (175°C). Carefully add the rice balls in batches, frying them for 2 to 3 minutes until they turn a beautiful golden brown. Turn them occasionally for even crispiness. Remove with a slotted spoon and drain on paper towels—crispy, crunchy, and ready to be devoured.
How to Serve Rice Balls with Cheese and Pepperoni Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil over the hot rice balls adds a burst of color and freshness that contrasts the richness of the cheese and pepperoni. A little extra grated Parmesan on top can also elevate the presentation and flavor.
Side Dishes
These rice balls pair wonderfully with a simple mixed green salad dressed with balsamic vinaigrette or alongside a bowl of warm marinara sauce for dipping. A light vegetable antipasto or roasted garlic broccoli would balance out the hearty treat perfectly.
Creative Ways to Present
For a party, serve the rice balls on a platter with toothpicks for easy grabbing. You can also assemble them as a fun finger-food skewer, alternating rice balls with cherry tomatoes and basil leaves for a colorful and tasty appetizer spread. Using mini ramekins filled with marinara sauce for individual dipping cups offers an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you have any rice balls left after your feast, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them a perfect next-day snack or quick lunch addition.
Freezing
You can freeze the uncooked, breaded rice balls before frying for up to 2 months. Just place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag. When ready, fry them straight from frozen—just add a minute or two to the cooking time.
Reheating
To enjoy leftovers crispy and warm, reheat rice balls in a 375°F oven for about 10 to 15 minutes or until heated through and crunchy again. Avoid microwaving if you want to keep their signature crispness intact.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice will add a nuttier flavor and a bit more chewiness. Just ensure it’s cooked and cooled well to help the rice balls hold together.
Is it necessary to use pepperoni, or can I substitute it?
You can swap pepperoni for cooked sausage, diced ham, or even vegetarian alternatives depending on your preference. Each provides a different but delicious flavor.
Can these rice balls be baked instead of fried?
Yes! For a lighter version, bake the breaded rice balls at 400°F on a greased baking sheet for about 20 minutes or until golden and crispy.
How do I make the cheese center extra melty?
Try stuffing each rice ball with a small cube of mozzarella before breading. This hidden cheesy core adds an irresistible gooey surprise.
Is marinara sauce necessary for serving?
Marinara adds a nice tangy complement, but these rice balls are flavorful enough to enjoy on their own or with other dips like ranch or spicy aioli.
Final Thoughts
Making the Rice Balls with Cheese and Pepperoni Recipe is like giving yourself a warm, cheesy hug with a crispy crust. Their comforting flavors, satisfying textures, and versatile serving options make them a dish worth sharing and repeating often. Dive in, get your hands a little messy, and enjoy every golden bite—you won’t regret it!
Print
Rice Balls with Cheese and Pepperoni Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 rice balls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Description
Delicious Italian-American rice balls filled with mozzarella cheese and pepperoni, coated in breadcrumbs, and fried to a golden crisp. Perfect as a savory appetizer served with marinara sauce for dipping.
Ingredients
Main Ingredients
- 2 cups cooked and cooled white rice
- 1 cup shredded mozzarella cheese
- ½ cup diced pepperoni
- ¼ cup grated Parmesan cheese
- 2 large eggs
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Breading
- 1 cup Italian-style breadcrumbs
- ½ cup all-purpose flour
- 1 beaten egg (from the 2 eggs used above)
For Frying and Serving
- Oil for frying (vegetable or canola oil)
- Marinara sauce for dipping (optional)
Instructions
- Prepare the rice mixture: In a large bowl, combine cooked and cooled white rice, shredded mozzarella cheese, diced pepperoni, grated Parmesan cheese, one beaten egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until well combined to form a consistent mixture.
- Shape rice balls: Using about 2 tablespoons of the mixture per serving, scoop and roll the mixture into tight balls. Repeat this until all the mixture is used, producing approximately 12 rice balls.
- Set up breading stations: Arrange three shallow bowls—one with all-purpose flour, one with the remaining beaten egg, and one with Italian-style breadcrumbs. This setup will allow for an effective breading process.
- Bread the rice balls: Roll each rice ball first in the flour, shaking off any excess. Then dip into the beaten egg to coat evenly. Finally, roll in breadcrumbs, pressing gently to ensure the coating sticks well.
- Heat oil for frying: Pour about 2 inches of vegetable or canola oil into a deep skillet or pot. Heat over medium-high heat to approximately 350°F (175°C), a temperature ideal for frying.
- Fry the rice balls: Fry the breaded rice balls in batches, cooking each for 2 to 3 minutes. Turn occasionally to ensure they become golden brown and crispy on all sides. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
- Serve: Serve the hot, crispy rice balls warm with marinara sauce on the side for dipping, enhancing their savory flavor.
Notes
- For a melty center, insert a small cube of mozzarella cheese inside each rice ball before breading.
- Prepare and bread rice balls ahead of time, then refrigerate or freeze for later frying.
- For a lighter alternative, bake the breaded rice balls at 400°F (200°C) until golden and crisp instead of frying.
