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Before we dive into the cooking process, let’s take a closer look at the essential components that come together to create the mouthwatering Cheesy Pepperoni Rice Balls. Each ingredient plays a crucial role in building flavor and texture, ensuring that every bite is as delicious as the last.

Rice Balls with Cheese and Pepperoni

Snack time just got a delicious upgrade with Cheesy Pepperoni Rice Balls! These crispy, cheesy bites combine gooey mozzarella, zesty pepperoni, and fluffy rice, making them perfect for parties or cozy nights in. Easy to make and versatile enough to serve as appetizers or main courses, they’re sure to be a hit with both kids and adults. Get ready to impress with this simple yet delectable recipe! #CheesyRiceBalls #SnackIdeas #PartyFood #ComfortFood
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Ingredients
  

2 cups cooked rice (preferably day-old)

1/2 cup shredded mozzarella cheese

1/2 cup diced pepperoni

1/4 cup grated Parmesan cheese

1/4 cup chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1/3 cup all-purpose flour (plus extra for dusting)

2 large eggs (beaten)

1 cup breadcrumbs (Italian seasoned preferred)

Vegetable oil (for frying)

Instructions
 

In a large mixing bowl, combine the cooked rice, mozzarella cheese, diced pepperoni, Parmesan cheese, green onions, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined.

    Once mixed, use your hands to form the mixture into 1.5-inch balls and set them on a parchment-lined baking sheet. You should get around 12-15 balls.

      Prepare three separate bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

        Take each rice ball and roll it in the flour, shaking off the excess. Next, dip it into the beaten eggs, ensuring it's fully coated, and finally, roll it in the breadcrumbs until completely covered. Repeat with all rice balls.

          In a deep frying pan, heat vegetable oil over medium heat until hot (about 350°F or 175°C). Carefully add the rice balls in batches, making sure not to overcrowd the pan.

            Fry the rice balls for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

              Serve warm with marinara sauce on the side for dipping.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6