Rice Balls

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First time trying this and it works perfectly during the new year's eve! Love it, very flavorful and greatly appetizing.

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This is such an awesome recipe! These rice balls are full of Italian flavor and are a nice change of pace from my "usual" dishes. Outstanding!!!!!

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good recipe , my personal twists include adding some roasted garlic paste , hot Italian sausage , fresh mozz balls , pesto (not all those together but one or two. actually cook the rice with a little more liquid than normal so the ball sticks together. my whole family is itlaian but no one had a solid recipe , i like to have all ingridents to be small dice. the other key is a giant bowl of homemade marinara to dip in!!!! when i make these for my friends there is never one left! great app.

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These rice balls are the bomb!! This was the first time I ever made rice balls, a little challenging but proud to say that they turned out beautifully and delicious! I was so proud!! From reading of other reviews I doubled the amount of the risotto, I still had some ragu left. These were fabulous!! Worth the work!

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My maternal grandparents were both from Palermo, Sicily. And this is pretty much to-the-letter of how I was taught to make them. We rolled them in egg white last, just before they went into the fryer. Other than that, it looks perfect.

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My mother's parents were from Sicily and an area that had a great deal of Greek influence. As you all know, the island was conquered and ruled by a variety of cultures over the centuries! The filling for her rice balls reflected those influences. It had the ground meat, onion & garlic, but also tiny cubes of salami, raisins & pine nuts! Definitely no peas or sugar! She did not make them often because of how time consuming they are, but we thought they were a fabulous treat whenever she did. I haven't tried this recipe so sounds like the proportion of rice to meat mixture does need to be increased. Thanks for this old fashioned version!

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I recently moved from new york to pennsylvania and none of the pizzarias here make rice balls, so, i decided to try to make them myself. these are fantastic. i made a whole bunch and froze them. my family loved them. Great recipe, thanks!!!

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These rice balls were very good, but I'm wondering if any of the previous reviewers actually used this recipe to make their riceballs?? This recipe has some imperfections.

If you make this recipe to a 'T' you end up with 2-3 times the amount of meat vs rice. When forming/assembling the rice ball you use 2 T of rice and a 1/2 t of meat filling. The ratio doesn't add up.

The other problem is frying in 360 degree oil seemed a little high. The rice ball browned very nicely but it was very fast. About 1 to 2 minutes depending on the size. The middle of the riceballs was luke-warm at best.

Lastly, and this is just personal preferance, the Saffron... I could see how the Saffron would give it an enhanced flavor, but I suggest using very very little. Use a little pinch not a big pinch. I used brand vvwvv.mortonbassett.c0m. I used a 4th of the jar which is .0025 oz. I wish I would've used half of that. Again personal taste.

The rice was very creamy the flavor of the rice ball was great.
My I suggest...
- Double or tripple the rice and liquid for rice.
- Use .0025 oz safron
- put in 350 oven for about 10-20 minutes after frying

This recipe is a good start to making great RiceBalls.

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My husband devoured them. I thought that they were fantastic... although, I certainly needed to make a lot more rice than it called for...

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I have been making rice balls for new years day for 35 years and the tip of refrigeration is a great newly discovered tip.

Now the traditional rice balls can be made for new years day and this taste sensation can be made all year round.

Make two batches it will be well worth the effort. They disappear very quickly.