Italian · Dinner
Stuffed Rice Balls (No-Chop)
Rice arancini-style balls built with a garlic-based beef ragu folded into risotto and mozzarella, then panko-crusted and pan-fried until the shell shatters and the center runs molten. No knife touches the board; everything gets pressed, pulsed, or torn before hitting the pan.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
739Calories
41.2gProtein
45.8gFat
42.8gCarbs
4.9gSugar
3.1gFiber
945mgSodium
351mgChol
17.1gSat Fat
688mgPotassium
362mgCalcium
5.2mgIron
3.1mcgVitamin B12
6.4mgVitamin C
gluten-free-adaptable
protein-rich
no-chop
Instructions
1
Prep
Press garlic through a garlic press into a saucepan, tear mozzarella into one small cube, and hand-tear basil leaves into separate bowls.
2
Sauté
Warm olive oil over medium heat for 30 seconds, add pressed garlic and cook until pale gold and fragrant, then add ground beef and cook 4 minutes over medium-high heat until browned, breaking it apart constantly.
3
Simmer
Stir in canned tomatoes and simmer over medium-low heat for 10 minutes uncovered until sauce thickens, coats the back of a spoon, and reduces by half.
4
Build
Off the heat, fold cooked arborio rice, parmesan, half the torn basil, salt, and pepper into the beef mixture until evenly coated, then spread on a plate and chill 15 minutes until firm.
5
Fry
Heat vegetable oil in a small skillet over medium heat. Scoop rice mixture into two portions, flatten each, press mozzarella cube into center, seal into a tight ball, roll in beaten egg then panko breadcrumbs, and fry 6–8 minutes, turning every 2 minutes, until deep golden and crisp.
6
Plate
Lift rice balls onto a paper-towel-lined plate, rest 2 minutes, scatter remaining torn basil over top, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz420g ground beef
- 7 oz100g, about 1/2 cup arborio rice
- 2 oz56g mozzarella
- 1.4 oz20g, about 3 tbsp parmesan
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 22 eggs
- 1/2 cup60g panko breadcrumbs
- 1/2 cup120ml vegetable oil
- 2 tbsp2 tbsp olive oil
- a small handful basil leaves
- salt, to taste
- black pepper, to taste
