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.
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.
Affiliate Disclaimer: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
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.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
You May Also Like These Recipes From Recipe Idea Shop
- How to Make Sticky Rice
- Slow Cooker Red Sauce Pasta Sauce
- Tarragon Rice Pilaf
- Lemon Rice
- Chicken Sausage and Cabbage Stir Fry
- Rolled Crust Pizza