Italian · Dinner
Fried Rice Balls with Meat Sauce
Crisp fried rice balls stuffed with a slow-simmered beef and tomato ragu, bound with Parmesan and mozzarella, then coated in golden panko. The rice is cooked risotto-style in beef stock before chilling, shaping, breading, and deep-frying until the shell shatters and the cheese pulls from the molten center.
$5
35 minsPrep
40 minsCook
75 minsTotal
HardLevel
Nutrition per serving
612Calories
42.3gProtein
22.4gFat
55.8gCarbs
4.8gSugar
3.2gFiber
1095mgSodium
192mgChol
8.1gSat Fat
585mgPotassium
380mgCalcium
5.8mgIron
2.8mcgVitamin B12
6.2mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
hidden-gems
Instructions
1
Prep
Dice the onion, mince the garlic, grate the parmesan, and measure the rice and stock in bowls.
2
Simmer
Combine rice and beef stock in a small saucepan over medium heat, cover, and cook 18 minutes until tender.
3
Sauté
Heat 2 tbsp olive oil over medium heat and cook the diced onion and minced garlic 3 minutes until translucent.
4
Braise
Add ground beef, breaking it up, and cook 5 minutes over medium-high heat until no pink remains; stir in tomatoes and tomato paste, then simmer 15 minutes over low heat.
5
Chill
Cool the rice on a plate, then refrigerate 10 minutes; cool the beef sauce on a plate, then refrigerate 20 minutes until firm.
6
Build
Take cooled rice in your palm, press a well, fill with beef sauce and a mozzarella cube, and mold into a tight ball.
7
Dredge
Roll the rice ball in flour, dip in beaten egg, then coat evenly in panko, pressing gently to adhere.
8
Fry
Heat vegetable oil to 350°F in a small deep pot and fry the rice ball 4 minutes, turning occasionally, until deep golden brown.
9
Drain
Lift the rice ball with a slotted spoon and rest on a paper towel-lined plate for 2 minutes.
10
Plate
Set the rice ball on a plate, scatter with chopped parsley and remaining parmesan, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz420g ground beef
- 1 cup200g arborio rice, uncooked
- 2 cup480ml beef stock
- 1/2 cup120g canned tomatoes
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp tomato paste
- 2 oz56g parmesan
- 2 oz56g mozzarella
- 22 eggs
- 1/2 cup60g all-purpose flour
- 1 cup60g panko breadcrumbs
- 4 tbsp4 tbsp olive oil
- 4 cups950ml vegetable oil, for frying
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
