Rice Balls w/ Chicken, Peas & Tomato Sauce
|Ground beef/Ground turkey / chicken||1 Pound|
|Tomato sauce||200 Gram (1 Jar)|
|Sticky rice||5 Pound (1 Bag)|
|Frozen peas||250 Gram (0.5 Bag)|
|Mozzarella cheese||16 Ounce (1 Small Brick)|
|Parmesan cheese||2 Teaspoon|
|Onion||1 Small, chopped|
|Garlic||1 Tablespoon, finely chopped|
|Bread crumbs||200 Gram (1 Package)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Sauté the onions and garlic for a couple of minutes with a little oil, then add the ground meat. Sauté the meat until it is fully cooked. Season the meat with a pinch of salt.
In the meantime, begin to boil the frozen peas in a pot of water on the stovetop.
Cook the rice on the stovetop. Be sure to follow the instructions on the package. Once the rice is cooked, add some tomato sauce a little at a time to ensure that the rice remains sticky. Then add the parmesan cheese and mix well. Let the rice cool for 5 minutes. The rice needs to be fairly hot to make it easier to work with when forming the rice balls.
Place the bread crumbs into a large casserole dish. Cut up the mozzarella into small cubes and place into a bowl. Place the cooked meat and peas into two separate bowls.
Form a ball of rice in the palm of your hand. Insert your finger into the ball, and place a small amount of peas, ground meat, and 1-2 cubs of cheese into the middle of the ball. Close the ball by adding more rice.
Roll the ball into the bread crumbs until the ball is completely covered.
Fill the deep fryer pot with vegetable oil and place the rice balls into the oil until the ball becomes a light brown colour, approx 5-8 minutes.
Heat up the tomato sauce and generously slather some sauce on each ball before you serve.