Rice balls are fabulous as a side dish or an entrée. This dish can be modified in various ways; for a healthier version opt for ground turkey or chicken rather than beef, or if you are a vegetarian omit the meat altogether. We hope you enjoy our first Italian recipe!
Ground beef/Ground turkey / chicken
200 Gram (1 Jar)
5 Pound (1 Bag)
250 Gram (0.5 Bag)
16 Ounce (1 Small Brick)
1 Small, chopped
1 Tablespoon, finely chopped
200 Gram (1 Package)
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.