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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I begged my MIL to teach me this recipe for years, I finally got one out of the Soprano's cookbook, I did make a few changes. These are alot of work and are made easier with two people doing them together Ingredients:
for the filling |
2 tablespoons of olive oil |
1 small onion finely chopped |
1 clove of garlic finely chopped |
8 ounces of ground beef |
1 can of tomato paste |
salt and ground pepper to taste |
1/2 cup of frozen peas |
for the rice |
5 cups of chicken broth |
2 cups of arborio rice or risotto rice |
2 tablespoons of butter |
salt |
1/2 cup of parmigiano cheese |
1/2 cup of romano cheese |
4 large egg yolks |
to assemble |
5 large egg whites |
2 cups of plain bread crumbs |
flour for dredging |
4 onces of mozzerella cheese diced |
vegtable oil for deep frying |
Directions:
1. To make the filling heat oil in frying pan and cook onion and garlic until soft .
2. add ground beef cook until no longer pink
3. add tomato paste and about 1/2 cup of water
4. stir occationally until thick
5. add peas and cook for a few more minutes. let cool
6. To make the rice bring broth to a boil and add rice and butter, salt to taste, cover reduce heat and cook until rice is tender about 18 minutes
7. remove rice from heat and stir in the cheeses, let cool slightly and stir in the egg yolks
8. to assemble : THIS is the HARD PART
9. beat egg whites in a shallow bowl until foamy
10. dip your hands in cool water and then pick up about a 1/3 of a cup of rice and form into a ball
11. make a hole in the ball and add a tablespoon of the meat mixture and top it with a piece of the mozzerella cheese, close up the rice and form around the meat & cheese adding more rice if neccesary.
12. gently squeeze the ball together to compact rice.
13. roll the ball in flour
14. then in the egg whites to coat
15. then cover with the breadcrumbs making sure it is completely covered. place them on a rack until all are completed
16. it is easier if you put your hands in the cool water before trying to mold the rice.
17. place the rack in the refrigerator for 30 minutes or more to dry
18. pour about 3 inches of oil into a heavy saucepan or deep fryer.
19. with a slotted spoon or skimmer drop balls in one at a time
20. do not crowd
21. cook until golden brown all over about 4 minutes
22. keep cooked rice balls in oven on warm while you cook the rest.
23. GOOD LUCK
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