Sicilian rice balls

The rice balls, the pride of Sicilian cuisine are small timbales suitable to be eaten both as a snack or as an appetizer, first course or even a main dish.

Sicilian rice balls

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy


  • 30 gr. butter
  • 500 gr. rice
  • 3 yolk eggs
  • 100 gr. pecorino cheese
  • salt
  • 1 bag saffron
  • olive oil
  • 25 gr. butter
  • 150 gr. ground meat
  • half onion
  • olive oil
  • 80 gr. peas
  • 40 gr. tomato sauce
  • salt
  • 100 ml. red wine
  • 2 eggs
  • breadcrumb
  • sesame oil


  1. Boil the rice in a little salted water

  2. Dissolve the saffron in the three beaten egg yolks and add the mixture to the cooked rice
  3. Add the grated cheese and butter, mix well
  4. Then pour and level the rice on a large plate and let it cool
  5. Fry the onion in a pan with 2 tablespoons of olive oil and butter
  6. Then add the ground meat, sauté over high heat, then add the wine
  7. Now add the tomato paste and cook for 20 minutes over medium heat
  8. Meanwhile put the peas in a pan and cook for 10 minutes along with a tablespoon of olive oil and a ladle of water
  9. When the peas are cooked but still crisp, turn off the heat and add to the sauce
  10. With rice now cold, forms a thin layer on the palm of the hand crushing, forming a recess in the center where to put a spoonful of sauce and peas
  11. then close with another thin layer of rice
  12. Then pass all rice balls obtained in the egg
  13. then pass them in breadcrumbs and fry in hot oil
  14. Serve warm, or, if you prefer, even at room temperature.

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