Ham & Rice Balls

Think of these as arancini’s American cousin. Rice balls packed with ground ham, melted fontina, green peas, and Parmesan, then breaded and pan-fried to a crackling golden shell.

The fontina is what sets these apart from standard rice balls. It melts into long, stretchy strings inside the ball, so when you bite through the crispy breadcrumb crust you hit that gooey cheese pull. Parmesan adds a sharp, salty edge that keeps the filling from tasting flat.

Grinding the ham in a food processor breaks it down fine enough to bind with the rice. Chunks of ham would make the balls fall apart during frying. You want a paste-like consistency that holds everything together.

Cook them in ½ cup of oil, turning frequently for an even 15 minutes. Don’t crowd the pan. These need space to brown on all sides, and too many at once drops the oil temperature, giving you greasy instead of crispy.

Serve with warm marinara sauce on the side for dipping.

Kitchen Tips

• Use day-old rice. Freshly cooked rice is too moist and sticky to shape cleanly.
• Wet your hands lightly before shaping each ball to prevent sticking.
• The oil should shimmer but not smoke. Medium heat gives the crust time to brown before the inside overheats.
• These reheat well in a 375°F (190°C) oven for 10 minutes. Skip the microwave, which turns the breading soft.

Variations

• Spicy diavolo: Use arrabbiata sauce instead of marinara and add red pepper flakes to the rice mix.
• Mozzarella-stuffed: Tuck a small cube of mozzarella into the center of each ball before breading for an extra cheese surprise.
• Baked version: Spray shaped balls with cooking oil and bake at 400°F (200°C) for 25 minutes, turning once, for a lighter take.