Step 1

Brown the sausage and let it cool.

Step 2

Add the sausage and Pecorino Romano cheese to the rice and mix well.

Step 3

Form the rice mixture into 2-inch diameter balls.

Step 4

Roll the rice balls in flour to coat all sides.

Step 5

Dip the rice balls in the beaten egg.

Step 6

Mix the Italian seasoning with the Panko bread crumbs; then roll the rice balls in the bread crumb mixture, being sure to coat the rice all sides.

Step 7

Refrigerate the rice balls for at least 15 minutes.

Step 8

When ready to cook, heat the canola oil in a small, deep heavy bottom pan or deep fryer.

Step 9

When the oil is 375 degrees, cook the rice balls one or two at a time for one to two minutes until nicely browned and heated through.

Step 10

Drain the rice balls on paper towels.

Step 11

Serve with a good quality pasta sauce.