These Italian Rice Balls are crispy on the outside, cheesy and tender in the middle, and they’ll disappear within minutes of hitting the table. Arborio rice gets simmered right in chicken stock until it’s rich and tender, then mixed with Parmigiano Reggiano, parsley, and eggs before getting rolled, breaded, and fried until deeply golden. They’re comforting, crunchy, and impossible to eat just one of.
This recipe comes from my dad’s side of the family, and it’s one of the oldest ones I can remember. My Nonna grew up in Cosenza, a province in the Calabria region of southern Italy, and she’s been making these rice balls for as long as anyone can remember. They’re always the first thing to disappear at a family get-together, and I mean always. Want more Italian comfort food? Try my Caponata or Italian Stuffed Peppers.
😍 Why You’ll Love These Italian Rice Balls
A recipe passed down for generations: this one comes straight from my Nonna’s kitchen in Calabria, and it’s stood the test of time for a reason.
Crispy outside, tender inside: the breadcrumb coating fries up golden and crunchy while the rice stays soft and cheesy underneath.
Great for a crowd: these disappear fast at parties, and you can make a big batch ahead of time and fry them right before guests arrive.
Simple ingredients, huge flavour: Parmigiano Reggiano, garlic powder, and fresh parsley do a lot, and the chicken stock adds so much depth to the rice.
🧀 Ingredients You’ll Need To Make These Italian Rice Balls
Vegetable oil: used for frying the rice balls until they’re golden and crispy on the outside; use less if you’re frying in a pan rather than a deep fryer.
Arborio rice: this short-grain rice cooks up starchy and tender, which is exactly what helps the rice balls hold their shape once they’re formed.
Eggs: beaten and mixed into the cooled rice, eggs act as the binder that holds everything together.
Water: combined with the chicken stock to cook the rice, giving it the right texture without becoming too heavy.
Unsalted chicken stock: this is where a lot of the flavour comes from, so use a good quality stock and season the rest of the dish around it.
Parmigiano Reggiano: finely grated and mixed right into the warm rice, adding a salty, nutty flavour throughout every bite.
Seasoned Italian breadcrumbs: used to coat the outside of each rice ball, giving them that classic crispy, golden crust once fried. Make your own here.
Fresh Italian parsley: finely chopped and folded into the rice mixture for a pop of freshness that cuts through the richness of the cheese.
Salt: added to balance out the richness of the cheese and stock, and rounds out the flavour of the whole dish.
Garlic powder: mixed into the rice for a subtle, warm garlic flavour throughout.
✔ How To Make These Italian Rice Balls
Rinse the Arborio rice thoroughly under cold water, then add it to a medium-sized pot along with the water and chicken stock. Bring to a boil, then cover, reduce the heat to low, and simmer until the rice is tender and all of the liquid has been absorbed. Once cooked, remove from the heat and set aside to cool completely before continuing with the recipe.
🤝 Sammy’s Tip for Italian Rice Balls
- Cooking times and liquid ratios can vary slightly between brands, so refer to the package instructions for best results.
- Really work the mixture with your hands—the goal is to break down the rice slightly, which will help the rice balls hold their shape.
- To keep things less messy, use one hand to place each rice ball into the breadcrumbs and your other hand to scoop and press the breadcrumbs around the ball. This will help keep one hand clean and prevent the breadcrumbs from clumping.
Add the seasoned breadcrumbs to a medium-sized bowl and set aside. These will be used to coat the rice balls just before frying.
Crack the eggs into a small bowl and beat until well combined. Add the cooked rice to a large mixing bowl, followed by the beaten eggs, shredded Parmigiano Reggiano, fresh Italian parsley, salt, and garlic powder.
Using your hands, thoroughly mix the ingredients together, repeatedly squeezing and pressing the rice mixture between your hands. Continue mixing for about 5 minutes, or until the rice begins to break down and the mixture holds together easily.
Once everything is mixed well, and you can roll the rice into a ball without them being too sticky, you can begin to form into balls.
Using a ¾-inch cookie scoop, portion out the rice mixture to ensure the rice balls are similar in size. Roll each portion between the palms of your hands to form a smooth, round ball. Once all of the rice balls have been formed, coat them one at a time in the seasoned breadcrumbs, making sure they are evenly coated on all sides.
Add the oil to a deep fryer or large, deep frying pan. If using a frying pan, add enough oil so that the rice balls will be about 80% submerged once added. Heat the oil, then carefully add the rice balls, working in batches to avoid overcrowding the pan. Fry for 4–6 minutes, turning as needed, until evenly golden brown and crispy on all sides.
Garnish with a light sprinkle of salt, allow to cool slightly then enjoy.
🗒 Variations
Baked instead of fried: arrange the coated rice balls on a parchment-lined baking sheet, spray lightly with oil, and bake at 425°F for 20–25 minutes, flipping halfway, for a lighter version.
Extra herby: stir in a little fresh basil or oregano along with the parsley for a more layered, herb-forward flavour.
🗒 Substitutions
Chicken stock: vegetable stock can be used in its place to keep the recipe vegetarian, though the flavour will be a touch lighter.
Parmigiano Reggiano: Pecorino Romano can be swapped in for a sharper, saltier flavour.
Seasoned Italian breadcrumbs: plain breadcrumbs work too; just add a little extra garlic powder, dried oregano, and salt to the breadcrumbs to make up for the missing seasoning.
🍴 Leftovers? Lucky you.
Leftovers keep well in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 10 minutes, or in an air fryer for 4–5 minutes, to bring back the crispy crust. Microwaving will work in a pinch, but the outside won’t stay as crunchy.
🤔 FAQ’S
Can I make the rice balls ahead of time?
Yes! You can form and bread the rice balls up to a day in advance. Keep them covered in the fridge and fry them right before serving so the coating stays crispy.
Can I freeze Italian rice balls?
reeze the breaded, uncooked rice balls in a single layer on a baking sheet until solid, then transfer them to a freezer bag or container for up to two months. Fry straight from frozen, adding an extra minute or two to the cooking time.
Why is my rice mixture too sticky to roll?
This usually means the rice hasn’t cooled enough, or it needs a bit more mixing. Give the mixture a few more minutes in the fridge to firm up, and make sure you’re really working it with your hands so the starch helps bind everything together.
What can I serve with Italian rice balls?
Warm marinara sauce is the classic pairing for dipping, but they’re also great alongside a simple green salad or a bowl of soup for a heartier meal.
Do I need a deep fryer to make these?
Not at all. A large, deep frying pan works just fine, as long as you use enough oil to submerge the rice balls about 80% of the way and keep an eye on the temperature so they cook evenly.
👩🍳 Hungry For More?
If you loved this Italian Rice Balls recipe, then make sure to check out a few of my other recipes you may also love:
- Italian Potato Salad
- Italian Burrito
- Italian Chicken Cutlets
- Stuffed Tomatoes
- Stuffed Cabbage Rolls
- Cabbage Rolls Recipe
- Zucchini Flatbread (Zucchini Scarpaccia)
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make these Italian Rice Balls (or any recipe of mine) don’t forget to leave a review.
Italian Rice Balls
Equipment
- 1 deep fryer or a large, deep frying pan
Ingredients
- 2 cups vegetable oil, for frying, or less if you are using a frying pan
- 2 cups arborio rice
- 4 eggs,
- 2 cups water
- 2 cups unsalted chicken stock
- 1½ cups parmigiano reggiano, finely grated
- 3/4 cup seasoned Italian breadcrumbs
- 1/3 cup fresh Italian parsley, finely chopped
- 1 tsp salt
- 1 tsp garlic powder
Instructions
- Rinse the Arborio rice thoroughly under cold water, then add it to a medium-sized pot along with the water and chicken stock. Bring to a boil, then cover, reduce the heat to low, and simmer until the rice is tender and all of the liquid has been absorbed.Once cooked, remove from the heat and set aside to cool completely before continuing with the recipe.Sammy's tip: cooking times and liquid ratios can vary slightly between brands, so refer to the package instructions for best results.
- Add the seasoned breadcrumbs to a medium-sized bowl and set aside. These will be used to coat the rice balls just before frying.
- Crack the eggs into a small bowl and beat until well combined. Add the cooked rice to a large mixing bowl, followed by the beaten eggs, shredded Parmigiano Reggiano, fresh Italian parsley, salt, and garlic powder.
- Using your hands, thoroughly mix the ingredients together, repeatedly squeezing and pressing the rice mixture between your hands. Continue mixing for about 5 minutes, or until the rice begins to break down and the mixture holds together easily.Sammy's tip: really work the mixture with your hands—the goal is to break down the rice slightly, which will help the rice balls hold their shape.
- Once everything is mixed well, and you can roll the rice into a ball without them being too sticky, you can begin to form into balls.
- Using a ¾-inch cookie scoop, portion out the rice mixture to ensure the rice balls are similar in size. Roll each portion between the palms of your hands to form a smooth, round ball. Once all of the rice balls have been formed, coat them one at a time in the seasoned breadcrumbs, making sure they are evenly coated on all sides.Sammy's tip: To keep things less messy, use one hand to place each rice ball into the breadcrumbs and your other hand to scoop and press the breadcrumbs around the ball. This will help keep one hand clean and prevent the breadcrumbs from clumping.
- Add the oil to a deep fryer or large, deep frying pan. If using a frying pan, add enough oil so that the rice balls will be about 80% submerged once added.Heat the oil, then carefully add the rice balls, working in batches to avoid overcrowding the pan. Fry for 4–6 minutes, turning as needed, until evenly golden brown and crispy on all sides.
- Garnish with a light sprinkle of salt, allow to cool slightly then enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have loved rice balls since I was a child. My mom always made them on the holidays.
So glad I found your recipe for them.
Awesome
Simple to make YEA!
Can these be cooked in an oven?
Hi! Yes, they can. However, I haven’t baked them before as I prefer them more crispy.
Thank you for sharing this recipe