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2. Form the rice balls:
Take a small handful of the rice mixture and flatten it in your palm. Place a cube of mozzarella and a few pieces of pepperoni in the center, then mold the rice around the filling to form a ball. Repeat until all the rice is used.
3. Coat the rice balls:
Roll each rice ball in flour, dip in beaten egg, then coat in breadcrumbs. Set aside on a tray.
4. Fry until golden:
Heat oil in a deep pan to 350°F (175°C). Fry the rice balls in batches, turning occasionally, until golden brown and crispy—about 3–4 minutes per batch. Drain on paper towels.
5. Serve hot:
Enjoy while warm, with marinara or ranch dressing for dipping.
✅ Tips & Variations
- Bake instead of fry: Brush with oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Add herbs: Fresh basil or parsley mixed into the rice adds extra flavor.
- Make ahead: Assemble and refrigerate the rice balls for up to a day before frying.
- Try different fillings: Swap pepperoni for cooked sausage, spinach, or even jalapeños for a spicy kick.
🍽 Perfect For
- Game day snacks or party platters
- Kid-friendly dinners
- Lunchbox treats (they’re tasty even at room temp)
- Anytime you’re craving cheesy, crispy comfort food
Final Thoughts
These Rice Balls with Cheese & Pepperoni are proof that big flavor comes in small packages. They’re crispy, melty, and endlessly craveable—like pizza and risotto rolled into one perfect bite. Whether you’re making them for a crowd or sneaking a few just for yourself, one thing’s for sure: they’ll disappear fast.
Would you like a baked version or a vegetarian alternative for this recipe?
