Description
This version of fried rice balls is stuffed to the max with delicious meat and cheese.
Ingredients
Scale
- 2 oz ground beef
- 2 sweet italian sausage links
- 2 oz pepperoni, chopped
- 4 cups arborio Rice
- 7 1/2 cups low sodium chicken broth
- 1 1/4 cup grated parmesan cheese
- 12 ciliegine mozzarella balls (small size)
- 4 eggs
- 3 tablespoons milk
- 1 cup flour
- 3 cups Italian bread crumbs
- salt and pepper to taste
- canola oil for frying
- marinara sauce for serving
Instructions
- In a large pot, combine rice and chicken broth and bring to a boil. When water boils, lower heat to a simmer and cover. Cook for 18 minutes or until rice has almost absorbed all the chicken broth. Then let rice stand for an additional 15 minutes.
- In a sauté pan, cook ground beef and sausage on medium high heat until well browned, breaking up the meat with a wooden spoon.
- Then, in a mixing bowl, combine 2 raw scrambled eggs, cooked rice, ground beef, sausage, pepperoni, 1 cup of bread crumbs, and the parmesan cheese. Mix ingredients together so mixture is well combined. Add salt and pepper to taste.
- To form the rice balls, take a baby mozzarella ball and roll 3 tablespoons worth of the rice mixture around it to form a ball, ensuring the cheese is fully covered. Form all rice balls and set aside.
- Scramble the remaining eggs with the milk in a bowl. Place the remaining bread crumbs on a separate plate. Take each rice ball one at a time and roll in flour coating completely then dip it into the egg mixture to coat and then in the bread crumbs so they are coated thoroughly. Set aside.
- Heat oil to medium high heat and fry the rice balls for about 4-5 minutes or until golden brown, turning as necessary. Remove the rice balls with a slotted spoon. Let stand for 3 minutes and serve with a side of marinara sauce.
- Category: Appetizer
- Cuisine: Italian