If you love a good mashup of comfort food classics, you’ll fall head-over-heels for Rice Balls with Cheese and Pepperoni. Imagine the irresistible crunch of golden, crispy rice balls with a surprise melty, cheesy center jazzed up with bits of zesty pepperoni—honestly, it’s like pizza met a cozy rice ball and decided to party together. This recipe makes an absolutely addictive appetizer or snack, and it always draws a crowd, whether you’re hosting friends or just treating the family to something fun and delicious!
Ingredients You’ll Need
You won’t need a long shopping list for Rice Balls with Cheese and Pepperoni, but every ingredient plays a delicious role. From gooey mozzarella to the herby kick of Italian seasoning, each component adds something special—making these rice balls truly crave-worthy!
- Cooked and cooled white rice (2 cups): Short-grain or sushi rice holds the balls together best, keeping everything nice and tender inside.
- Shredded mozzarella cheese (1/2 cup): Adds that classic cheesy stretch in every bite.
- Finely chopped pepperoni (1/4 cup): Delivers those bold, salty-savory hits of pepperoni flavor, scattered throughout.
- Grated Parmesan cheese (1/4 cup): Gives the rice balls a rich, nutty finish and a hint of sharpness.
- Large egg (1): Binds the rice mixture so your balls form tightly and don’t fall apart during frying.
- Garlic powder (1/2 teaspoon): Adds a gentle garlicky warmth to the mix without overpowering.
- Italian seasoning (1/2 teaspoon): Brings the whole Italian-American flavor profile together in one easy sprinkle.
- Salt and black pepper (to taste): Balances all those delicious flavors—taste your mix before shaping the balls to get it just right!
- Breadcrumbs (1 cup, Italian-style or plain): Essential for the crispy, golden coating on each rice ball.
- All-purpose flour (1/2 cup): The first step in breading, ensuring your egg and breadcrumbs stick perfectly.
- Eggs for coating (2, beaten): Helps create a crunchy crust—don’t skip the double egg layer for extra crunch!
- Oil for frying (vegetable or canola): Choose a neutral oil for achieving that golden, restaurant-style finish at home.
How to Make Rice Balls with Cheese and Pepperoni
Step 1: Mix Your Filling
Gather a large mixing bowl and stir together your cooled rice, shredded mozzarella, pepperoni, Parmesan, one egg, garlic powder, Italian seasoning, salt, and black pepper. Mix everything until it’s completely combined—the cheese should be evenly distributed and the pepperoni flecks visible throughout. This step sets you up for those dreamy, flavor-packed centers!
Step 2: Shape Into Balls
Now comes the fun! Scoop out heaping tablespoonfuls of your mixture and press them tightly in your hands to form 1 1/2-inch balls. If you want an extra-melty surprise, tuck a small cube of mozzarella into the center of each ball before sealing it. The tighter you press, the better they’ll hold together during frying.
Step 3: Set Up a Breading Station
Line up three shallow bowls: one with all-purpose flour, one with two beaten eggs, and the last with breadcrumbs. Roll each rice ball quickly in the flour to coat, dip thoroughly in egg (let the excess drip off), and then coat generously with breadcrumbs. Every layer helps achieve a beautiful, crunchy exterior!
Step 4: Fry the Rice Balls with Cheese and Pepperoni
Pour about two inches of oil into a deep skillet or sturdy saucepan and heat to 350°F. Working in small batches, gently lower each breaded rice ball into the hot oil. Fry for about 3–4 minutes, turning gently until all sides are golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain any excess oil.
Step 5: Serve and Enjoy
These are meant to be enjoyed warm and fresh! Serve your Rice Balls with Cheese and Pepperoni with a side of marinara sauce or creamy ranch dressing for dipping. Their crispy exterior and gooey, savory filling are sure to delight anyone lucky enough to snag one.
How to Serve Rice Balls with Cheese and Pepperoni
Garnishes
Sprinkle your piping hot rice balls with a little extra grated Parmesan, some chopped fresh parsley, or a crack of black pepper for visual appeal and a burst of fresh flavor. These simple touches make your Rice Balls with Cheese and Pepperoni look like they came straight from a trattoria!
Side Dishes
Pair these bites with a crisp green salad tossed in Italian vinaigrette, a bowl of tangy marinara, or even roasted vegetables for a vibrant balance. They also go great alongside antipasto platters or fresh fruit to keep things festive and light.
Creative Ways to Present
Serve Rice Balls with Cheese and Pepperoni on skewers for easy sharing at parties, arrange them in a ring around a bowl of dipping sauce, or stack them pyramid-style on a rustic board. If you want to really wow your guests, serve them mini-style in muffin liners for a grab-and-go appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover rice balls can be stored in an airtight container in the refrigerator for up to three days. Make sure they’re completely cooled before storing to keep the coating crispy and prevent sogginess.
Freezing
Freeze Rice Balls with Cheese and Pepperoni by arranging them in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. They’ll keep well for up to a month. You can fry straight from frozen or reheat for easy snacking later!
Reheating
To bring back the crunch, reheat rice balls in the oven at 375°F for ten to twelve minutes, or until heated through and crispy again. The microwave works in a pinch but may soften the exterior, so the oven is definitely the better choice for that just-cooked feel.
FAQs
Can I make Rice Balls with Cheese and Pepperoni ahead of time?
Absolutely! You can assemble and bread them in advance, then refrigerate or freeze until ready to fry or bake. This makes them perfect for parties, potlucks, or busy weeknights.
What kind of rice works best for rice balls?
Short-grain or sushi rice is ideal because it’s slightly sticky and holds together beautifully, but day-old medium-grain rice will work in a pinch. Avoid long-grain varieties, as they tend to fall apart.
Can I make these baked instead of fried?
Yes! To bake, preheat your oven to 400°F, spritz the breaded balls with a little cooking oil, and bake for 20–25 minutes, turning halfway through, for a lighter but still crispy result.
Do Rice Balls with Cheese and Pepperoni work as a main dish?
Most definitely! Serve a generous portion with a side salad or roasted veggies, and you’ve got a fun, filling main course—especially for pizza night or game day.
How spicy are these rice balls?
They’re pretty mild since pepperoni gives a subtle heat without overwhelming the dish. Feel free to use spicy pepperoni or add a pinch of crushed red pepper to the rice mixture if you like extra kick.
Final Thoughts
If you’re looking for a guaranteed crowd-pleaser, you simply have to try Rice Balls with Cheese and Pepperoni! Each bite gives you crispy, cheesy, and savory goodness—a seriously fun twist on Italian-American comfort food. Let your creativity fly with the serving ideas, and most of all, enjoy sharing these irresistible treats with people you love!
Print
Rice Balls with Cheese and Pepperoni Recipe
- Total Time: 35 minutes
- Yield: 18–20 rice balls 1x
- Diet: Non-Vegetarian
Description
These Rice Balls with Cheese and Pepperoni are a delightful twist on traditional arancini, featuring gooey cheese, savory pepperoni, and perfectly cooked rice, all fried to a crispy golden brown. They make for a fantastic appetizer or snack that is sure to impress your guests.
Ingredients
Rice Balls:
- 2 cups cooked and cooled white rice (short-grain or sushi rice works best)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped pepperoni
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
Coating:
- 1 cup breadcrumbs (Italian-style or plain)
- 1/2 cup all-purpose flour
- 2 eggs, beaten (for coating)
- Oil for frying (vegetable or canola)
Instructions
- Mix Rice Ball Ingredients: In a large bowl, combine cooked rice, mozzarella, pepperoni, Parmesan, 1 egg, garlic powder, Italian seasoning, salt, and pepper. Shape into balls.
- Prepare Breading Station: Set up three bowls with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip in eggs, and coat with breadcrumbs.
- Fry Rice Balls: Heat oil to 350°F. Fry balls in batches for 3–4 minutes until golden brown. Drain on paper towels.
- Serve: Enjoy warm with marinara sauce or ranch dressing for dipping.
Notes
- For extra gooey centers, add a small cube of mozzarella to each ball before shaping.
- You can bake the rice balls at 400°F for 20–25 minutes for a lighter option; remember to spray with cooking oil before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 rice ball
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg
