Baked Italian Rice Balls

Ingredients

• 1 1/2 cups leftover rice (you can also use leftover risotto)
• 1 tablespoon fresh minced parsley
• 3/4-1 cup parmigiano freshly grated
• 1-2 large eggs (depends on how moist the rice is)
• 1/4-1/2 cup bread crumbs (more if needed)
• 1 small fresh mozzarella / fontina (cubed)
• 1-2 tablespoons olive oil

Instructions

1. 1

   In a large bowl add the rice, parsley, Parmigiano and egg (start with one egg) and combine to form a compact mixture.

2. 2

   Into the palm of your hand measure out approximately (you can wear gloves if you prefer) approximately 1 heaping tablespoon of the rice mixture (you can make them smaller if you wish), in the middle place a cube of mozzarella, mold the rice mixture into a round ball, making sure that the mozzarella is completely covered (you will probably need a bit more rice mixture to close it completely). Place the balls on a clean plate until all are formed.

3. 3

   On a clean plate place the bread crumbs and roll each ball in the crumbs. Place the rice balls on a parchment paper lined baking sheet, and chill while the oven is pre-heating, approximately 15-20 minutes.

4. 4

   Pre-heat oven to 400F/200C.

5. 5

   Drizzle the rice balls with olive oil and bake for approximately 25 minutes or until golden brown. Serve immediately.