Italian · Dinner
Stuffed Rice Balls
Crisp fried rice balls filled with savory beef ragu and melted mozzarella, coated in panko breadcrumbs. Built on Arborio rice mixed with tomato and Parmesan, they fry to a shattering golden crust while the interior stays creamy, offering a cheese pull with each bite. Served with warm marinara for dipping.
$5
35 minsPrep
25 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
781Calories
38.2gProtein
32.8gFat
68.9gCarbs
6.1gSugar
3.2gFiber
952mgSodium
218mgChol
12.4gSat Fat
520mgPotassium
410mgCalcium
4.8mgIron
2.1mcgVitamin B12
5mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Cook Arborio rice in salted stock until tender, about 18 minutes. Spread on a plate to cool and refrigerate for 20 minutes until firm.
2
Sauté
Heat olive oil over medium heat. Cook onion and garlic for 3 minutes until softened. Add beef ground and cook 5 minutes, breaking apart, until no pink remains.
3
Braise
Deglaze pan with white wine, stir in canned tomatoes, and simmer over medium-low heat for 10 minutes until sauce thickens and coats the meat.
4
Cool
Transfer beef ragu to a bowl and let cool for 10 minutes at room temperature.
5
Assemble
Mix cooled rice with Parmesan and beaten egg until sticky. Press a well into each ball, add ragu and mozzarella cube, then roll tight.
6
Dredge
Roll each rice ball in flour, then beaten egg, then panko breadcrumbs, pressing gently so crumbs coat evenly on all sides.
7
Fry
Heat vegetable oil to 350°F and fry rice ball for 4 to 5 minutes over medium-high heat, turning occasionally, until deep golden brown and crisp.
8
Plate
Lift rice ball onto paper towels, rest for 2 minutes. Transfer to plate, scatter with parsley, and serve with warmed canned tomatoes for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef ground
- 1 cup200g Arborio rice
- 1/2 cup120g canned tomatoes
- 2 oz56g Parmesan
- 2 oz56g mozzarella
- 22 eggs
- 2/3 cup80g all-purpose flour
- 1 1/3 cup150g panko breadcrumbs
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 4 tbsp60ml dry white wine
- 1/2 cup120ml vegetable oil
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
- 2/3 cup160g canned tomatoes, for dipping
