Lets make some Italian stuffed rice balls..yumm

Every now and then I like to share some of my Italian upbringing with some home cooking recipes.  These originated in the southern part of Sicily where my family is from and were a regular sunday treat growing up. Today my family was craving rice balls which are easily found in many Italian deli’s and Pizzerias in New york city..Not in Miami Beach. Not a rice ball to be found. However nothing is as good as homemade. So please enjoy the below instructions.

The stuffing
¼ cup extra-virgin olive oil
1 pound ground beef
½ cup onion, chopped
14 ounce can Italian plum tomatoes, crushed
1 teaspoon tomato paste
1 cup fresh peas, or frozen peas

salt & pepper to your taste.

5 cups chicken stock, canned reduced-sodium chicken broth or water
2 tablespoons extra-virgin olive oil
2 cups white rice
4 large eggs
2 cups Pecorino Romano, grated


3 eggs
2 cups fine dry breadcrumbs with 1 cup locatelli parmesan cheese
⅔ cup canola  oil to fry

have a fun Italian Sunday : )

In a large saute pan, saute the onion until soft add meat until it is brown then add remaining ingredients and simmer for another 8-10 mins on med heat.

While the meat is cooling, make the rice. Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to a boil, then adjust the heat to simmering. Cook the rice uncovered, until done. put in a large bowl to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.

Take a handful of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball with your finger and drop in about a spoonful of the meat mixture. Work the rice so that it completely encloses the meat, and re-form the rice into a smooth ball.

Beat the eggs in a mixing bowl.  Have the breadcrumb mixture on a flat plate

Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs.. Remove to a clean baking sheet. Repeat with the remaining rice balls.

When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining balls.

I hope you enjoy these with the people you love also.♥♥♥