If you’re on the hunt for a snack that combines comforting rice, melty cheese, and zesty pepperoni into one irresistible bite, this Rice Balls with Cheese and Pepperoni Recipe is exactly what you need. These crispy, golden little spheres deliver a punch of flavor and texture that’s perfect as an appetizer, party treat, or even a fun family dinner. Imagine biting into a crunchy exterior that gives way to gooey mozzarella, savory pepperoni, and a subtle seasoning blend that keeps every mouthful exciting. It’s one of those recipes that’s so simple yet infused with irresistible Italian-American charm, and I can’t wait for you to bring it to your table!
Ingredients You’ll Need
Believe it or not, this recipe is built on just a handful of straightforward ingredients. Each one plays a key role in creating the perfect balance of creamy, crunchy, and savory that makes these rice balls unforgettable. Whether it’s the mozzarella melting inside or the Italian seasoning adding that classic flavor note, every item is essential.
- 2 cups cooked white rice (cooled): The base that holds everything together and gives a tender bite.
- 1 cup shredded mozzarella cheese: For that irresistible gooey, stretchy texture inside.
- 1/2 cup mini or chopped pepperoni: Packs in a punch of spicy, savory flavor.
- 1/4 cup grated Parmesan cheese: Adds a nutty, salty depth to the mix and helps firm up the balls.
- 1/2 teaspoon Italian seasoning: A medley of herbs that perfectly complement the cheese and pepperoni.
- 1/2 teaspoon garlic powder: Gives a subtle aromatic boost without overpowering.
- Salt and pepper to taste: Essential for balancing flavors.
- 2 eggs (divided): One binds the rice mixture, the other helps the breading stick.
- 1 cup breadcrumbs (plain or Italian): Creates the satisfyingly crispy outer layer.
- 1/2 cup all-purpose flour: Helps the egg and breadcrumbs adhere evenly.
- Oil for frying (vegetable or canola): For that golden, crunchy finish.
- Warm marinara sauce (optional): Perfect for dipping, adding a tangy contrast.
How to Make Rice Balls with Cheese and Pepperoni Recipe
Step 1: Mix the Base Ingredients
Start by combining your cooled rice, shredded mozzarella, pepperoni, grated Parmesan, Italian seasoning, garlic powder, one egg, salt, and pepper in a large bowl. Use your hands or a spoon to mix everything thoroughly. The cheese will start to bind the mixture, and the seasoning layers in rich, savory flavor that makes these rice balls so addictive.
Step 2: Shape the Rice Balls
Time to get your hands a little messy! Take portions of the rice mixture and roll them into 1 1/2-inch balls. If the mixture feels too loose and falls apart, just add a bit more Parmesan or pop them in the fridge for 15 to 20 minutes to firm up. The goal is a cohesive ball that’s easy to handle and will hold together during frying.
Step 3: Prepare the Breading Station
Set up three bowls for the coating process: one with the flour, one with the second beaten egg, and one with breadcrumbs. This triple-layer breading gives the rice balls their signature crunchy, golden crust that contrasts perfectly with the soft filling.
Step 4: Bread the Rice Balls
Take each rice ball and roll it first in the flour until fully coated, then dip it into the beaten egg, and finally roll it in the breadcrumbs. Make sure each ball is evenly covered for the best texture after frying. This step is crucial for that perfect crunch.
Step 5: Fry Until Golden
Heat about 2 inches of oil in a deep skillet or saucepan over medium-high heat until it reaches 350°F (175°C). Carefully place the breaded rice balls in batches to avoid overcrowding. Fry them for 2 to 3 minutes, turning occasionally, until they develop a beautiful golden brown crust. Once done, transfer them to a paper towel-lined plate to drain excess oil and keep them crisp.
How to Serve Rice Balls with Cheese and Pepperoni Recipe
Garnishes
Serve your rice balls with a sprinkle of freshly chopped parsley or basil for a pop of color and fresh herbaceous note. A dusting of finely grated Parmesan on top just before serving adds an extra savory touch that will make them look and taste restaurant-worthy.
Side Dishes
Pair these cheesy, crispy rice balls with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. They also go perfectly alongside a bowl of warm marinara sauce, which adds a tangy, tomatoey contrast that makes every bite even more exciting.
Creative Ways to Present
For a fun twist, serve the rice balls on skewers alternating with cherry tomatoes and fresh basil leaves to create mini Italian-inspired kabobs. Or arrange them in a beautiful circle around a bowl of dipping sauce for casual entertaining that’s as attractive as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), place them in an airtight container in the refrigerator for up to 3 days. Keeping them covered helps maintain their moisture inside while preserving the crust as much as possible.
Freezing
These rice balls freeze beautifully. Freeze them on a baking sheet in a single layer until solid, then transfer them to a freezer-safe bag or container. This prevents sticking and makes it easy to grab just what you need for a quick snack or meal later.
Reheating
To keep the crispy exterior when reheating, bake the rice balls in a 375°F (190°C) oven for about 10–15 minutes until warmed through. Avoid microwaving if you want to maintain that satisfying crunch.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While mozzarella is classic for that gooey melt, you can experiment with cheddar, provolone, or a cheese blend for different flavors. Just keep in mind the melting qualities to maintain the creamy texture inside.
Is it possible to bake the rice balls instead of frying?
Yes, for a lighter option, bake your breaded rice balls at 400°F (200°C) for 20 to 25 minutes, turning once halfway through. They still come out crispy and delicious without the frying oil.
Can I make this recipe vegetarian?
To keep it vegetarian, simply omit the pepperoni or replace it with chopped sun-dried tomatoes or roasted veggies for a flavorful twist that still pairs amazingly with the cheese and seasonings.
What type of rice works best for this recipe?
Short-grain or medium-grain white rice works best because it’s sticky enough to hold together when forming the balls. Long-grain rice tends to be too fluffy and may not bind properly.
How do I prevent the cheese from leaking out while frying?
Ensure your mixture is well combined and firm before shaping. Chilling the balls for 15–20 minutes before breading helps them hold their shape and reduces the chance of cheese oozing out during frying.
Final Thoughts
This Rice Balls with Cheese and Pepperoni Recipe is a deliciously fun way to bring an Italian-American favorite into your kitchen with ease and flavor that stands out. Whether you’re feeding a crowd or just craving something comforting and cheesy, these crispy bites won’t disappoint. I encourage you to try making these rice balls at home and watch how quickly they become a beloved snack or appetizer everyone asks for again and again!
Print
Rice Balls with Cheese and Pepperoni Recipe
- Total Time: 30 minutes
- Yield: 15–18 rice balls 1x
Description
Delicious and crispy Rice Balls with Cheese and Pepperoni are a perfect appetizer or snack. These golden fried arancini-style treats combine cooked rice, mozzarella, Parmesan, and spicy pepperoni, coated in a crunchy breadcrumb exterior. Serve warm with marinara sauce for a fun and flavorful bite that the whole family will love.
Ingredients
Rice Ball Mixture
- 2 cups cooked white rice (cooled)
- 1 cup shredded mozzarella cheese
- 1/2 cup mini pepperoni or chopped pepperoni
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg
Breading Station
- 1/2 cup all-purpose flour
- 1 egg (beaten)
- 1 cup breadcrumbs (plain or Italian)
For Frying and Serving
- Oil for frying (vegetable or canola)
- Warm marinara sauce for dipping (optional)
Instructions
- Prepare the Rice Mixture: In a large bowl, combine the cooked and cooled white rice, shredded mozzarella cheese, pepperoni, grated Parmesan, Italian seasoning, garlic powder, 1 egg, salt, and pepper. Mix well until fully incorporated.
- Form Rice Balls: Using your hands, shape the mixture into 1 1/2-inch balls. If the mixture feels too loose or sticky, add a little more Parmesan or chill the mixture in the fridge for 15–20 minutes to firm up, making shaping easier.
- Setup Breading Station: Arrange three shallow bowls or plates – one with all-purpose flour, one with the second beaten egg, and one with breadcrumbs. This will ensure an even coating on the rice balls.
- Bread the Rice Balls: Roll each rice ball first in the flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. Set them aside on a plate ready for frying.
- Heat Oil: Pour about 2 inches of oil into a deep skillet or saucepan and heat it to 350°F (175°C). Use a thermometer for accuracy to achieve perfect frying temperature.
- Fry the Rice Balls: Carefully place the breaded rice balls in the hot oil in batches, avoiding overcrowding. Fry for 2–3 minutes while turning occasionally until the rice balls are golden brown and crispy all over.
- Drain and Serve: Remove the fried rice balls with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Serve warm with marinara sauce for dipping, if desired.
Notes
- For a healthier alternative, bake the breaded rice balls on a greased baking sheet at 400°F (200°C) for 20–25 minutes, turning once halfway through.
- If the rice mixture is too sticky, chilling it makes shaping easier and helps the rice balls hold together better.
- Use plain or Italian-seasoned breadcrumbs depending on your flavor preference.
- These rice balls make fantastic party appetizers or a fun snack for family gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Italian-American
