Italian Rice Balls Recipe


  • 2 lbs carolina rice
  • 1 1/2 qts water (6 cups)
  • 2 1/2 cups milk
  • 1 lb ground beef
  • 2 sticks butter
  • 5-6 large eggs
  • 1 1/2 cups grated romano cheese
  • 4 oz can tomato sauce

Flour, egg, and breadcrumbs for coating rice balls.
Oil for deep frying rice balls.


  • In a large saucepot, bring water & rice to a boil.
  • Over low heat cook until water is evaporated.
  • Add milk, butter, beaten eggs, cheese, and cook, stirring, until rice is very thick & pasty.
  • Transfer to a flat pan and cool overnight.
  • (Cooking and thickening may take up to an hour)

To Assemble

  • Brown ground beef and drain.
  • Add tomato sauce and mix well.
  • Place a mound of rice in the palm of your hand and make a well with the back of a spoon.
  • Fill with a spoonful of meat mixture.
  • Cover with another mound of rice and shape into a ball (like making a snowball).
  • Continue shaping rice into balls.
  • Roll each ball into flour, dip in egg, and coat with breadcrumbs.
  • Deep fry in oil over med-high heat until golden brown.
  • Makes about 35 rice balls.