Ingredients
Scale
- 1 ½ cups Arborio rice: This short-grain Italian rice is high in starch, which is released during cooking to create a creamy, sticky texture that’s essential for holding the balls together.
- 3 cups vegetable or chicken broth: Using broth instead of water infuses the rice with a deep, savory flavor from the very beginning of the cooking process.
- 1 tablespoon olive oil: Used for sautéing the aromatics, providing a base layer of flavor.
- 1 small yellow onion, finely diced: This adds a subtle, sweet, and savory foundation to the rice mixture.
- 2 cloves garlic, minced: Provides a pungent, aromatic kick that complements the cheese and spinach perfectly.
- 5 oz (about 5 packed cups) fresh spinach: The star of the show, packed with nutrients. It wilts down significantly, blending seamlessly into the rice.
- ¾ cup freshly grated Parmesan cheese: This brings a sharp, salty, and nutty flavor that seasons the balls from the inside out.
- 1 cup shredded low-moisture mozzarella cheese: This is the secret to that irresistible, gooey, cheesy pull that kids (and adults) love.
- 2 large eggs, beaten (divided): One egg is used as a binder within the rice mixture, while the other is used for the coating process to help the breadcrumbs adhere.
- 1 ½ cups Panko breadcrumbs: These Japanese-style breadcrumbs are lighter and flakier than traditional breadcrumbs, resulting in an exceptionally crispy and crunchy exterior.
- Salt and black pepper to taste: Essential for enhancing all the other flavors.
- Vegetable or canola oil for frying (about 3-4 cups): A neutral oil with a high smoke point is necessary for achieving a golden, non-greasy finish. Alternatively, use an olive oil spray for baking.
Instructions
- Cook the Rice: In a medium saucepan, bring the 3 cups of broth to a simmer over medium heat. Add the Arborio rice, stir once, then reduce the heat to low. Cover the saucepan and let it cook for 18-20 minutes, or until all the liquid has been absorbed and the rice is tender. Avoid lifting the lid while it’s cooking. Once done, fluff the rice with a fork and spread it out on a baking sheet to cool down. Cooling the rice is a crucial step; warm rice will melt the cheese prematurely and can cause the egg binder to scramble.
- Prepare the Spinach and Aromatics: While the rice is cooling, heat the 1 tablespoon of olive oil in a large skillet or pan over medium heat. Add the finely diced onion and cook until it becomes soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
- Wilt the Spinach: Add the fresh spinach to the skillet in batches. It will look like a mountain, but it wilts down quickly. Stir continuously until all the spinach has wilted. Transfer the spinach-onion mixture to a colander and press down firmly with the back of a spoon to squeeze out as much excess liquid as possible. This is the most important step to prevent soggy rice balls. The mixture should be relatively dry. Once drained, finely chop the spinach mixture.
- Create the Rice Ball Mixture: In a large mixing bowl, combine the cooled rice, the chopped spinach-onion mixture, the grated Parmesan cheese, the shredded mozzarella cheese, and a generous pinch of salt and pepper. Mix well until everything is evenly distributed. Now, add one of the beaten eggs to the bowl. This egg acts as the primary binder. Mix thoroughly until the mixture holds together when you press it in your hand.
- Form the Balls: Prepare a small bowl of water to dip your hands in, which will prevent the sticky rice mixture from clinging to them. Using a small cookie scoop or a tablespoon, portion out the mixture. Roll each portion between your wet hands to form a compact ball, about 1.5 to 2 inches in diameter. Place the formed balls on a parchment-lined baking sheet.
- Set Up Your Breading Station: You’ll need two shallow bowls or dishes. In the first bowl, place the remaining beaten egg. In the second bowl, place the Panko breadcrumbs, seasoned with a small pinch of salt and pepper.
- Coat the Rice Balls: Working one at a time, dip each rice ball into the beaten egg, ensuring it’s fully coated. Let any excess egg drip off. Immediately transfer the ball to the Panko breadcrumbs and roll it around gently, pressing the crumbs onto the surface to create a thick, even coating. Place the breaded ball back onto the parchment-lined baking sheet. For an extra-crispy crust, you can chill the breaded balls in the refrigerator for 30 minutes before cooking.
- Cook the Spinach Rice Balls: You have two options for cooking:
- For Frying (Traditional Method): Pour about 2-3 inches of vegetable or canola oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test if the oil is ready by dropping a single Panko breadcrumb into it; if it sizzles vigorously, the oil is hot enough. Carefully lower 4-5 rice balls into the hot oil, being sure not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they are deep golden brown and crispy on all sides. Use a slotted spoon to remove the rice balls and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil.
- For Baking (Healthier Method): Preheat your oven to 400°F (200°C). Arrange the breaded rice balls on a parchment-lined baking sheet, leaving some space between them. Lightly spray the tops of the balls with olive oil or cooking spray, which helps them brown and crisp up. Bake for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
- Serve and Enjoy: Let the spinach rice balls cool for a few minutes before serving, as the cheesy center will be very hot. Serve warm with your favorite dipping sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 220