Crispy Sausage Rice Balls. Made with leftover sticky rice is super good. Don’t eat too many, though. They are high in fat and calories. I categorize them as tasty comfort food you shouldn’t have too often.
Crispy Sausage Rice Balls are easy to make.
I made Crispy Sausage Rice Balls using leftover Sticky Rice when I accidentally made too much rice. As I pondered what to do with the leftover rice, I perused our cookbooks and found Sicilian Rice Balls in one of our Italian cookbooks (Ciao Italia by Mary Ann Esposito—it’s a good one). It looked like we had all the ingredients, but of course, I took some liberties with my version of the recipe. The result was delicious. As a tasty alternative, you could use hot or sweet Italian sausage instead of breakfast sausage patties.
We ate our Crispy Sausage Rice Balls with Homemade Pasta Sauce and Baked Vegetable Stuffed Eggplant, a tasty recipe that Lois concocted from the vegetables we had in the refrigerator. It was an excellent combination.
What You Need
For this recipe, I used Ciao Italia cookbook, measuring cups, measuring spoons, a cheese grater, a cup and fork, two baking dishes (for dipping and dredging), a knife, a cutting board and a heavy bottomed pan. What would you use?
Crispy Sausage Rice Balls Recipe
Crispy Sausage Rice Balls
- 2 cups left over or freshly cooked rice at room temperature
- 2 precooked breakfast sausage patties cut into 1/4 inch cubes leave out for vegetarian
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup flour or gluten free flour
- 2 eggs beaten
- 1 cup Panko bread crumbs
- 1 teaspoon Italian seasoning optional
- 2 to 3 cups of canola oil
- Brown the sausage and let it cool.
- Add the sausage and Pecorino Romano cheese to the rice and mix well.
- Form the rice mixture into 2-inch diameter balls.
- Roll the rice balls in flour to coat all sides.
- Dip the rice balls in the beaten egg.
- Mix the Italian seasoning with the Panko bread crumbs; then roll the rice balls in the bread crumb mixture, being sure to coat the rice all sides.
- Refrigerate the rice balls for at least 15 minutes.
- When ready to cook, heat the canola oil in a small, deep heavy bottom pan or deep fryer.
- When the oil is 375 degrees, cook the rice balls one or two at a time for one to two minutes until nicely browned and heated through.
- Drain the rice balls on paper towels.
- Serve with a good quality pasta sauce.
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This recipe is GF (check your sausage, though), NF, SF, CF (if you use sea salt and your sausage doesn’t contain corn)*
The nutrition on this is a bit tricky. We figured each rice ball would absorb about 1 tablespoon of canola oil while cooking. However, we are only estimating because we didn’t measure the amount of canola oil that remained in the pot nor the amount that drained off onto the paper towels. Since the coated rice is fried, it is much higher in fat that we usually suggest.
We seldom eat fried foods, and we believe that a little extra fat once in awhile is okay. Next time, we will try baking them and see how they are. My guess is they will still be excellent. Another way to cut down on the fat, carbs, and calories would be to make the rice balls smaller or to eat only one.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
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