One of these balls filled me up.
- 1 litre beef stock
- 3 tablespoons butter
- 200g minced beef
- 1/2 onion
- 120g parmesan cheese, finely grated
- 200g mozzarella, cubed
- 1 can tomato soup
- salt and pepper to taste
- 500g arborio rice
- 2 eggs
- 100 ml white wine
- breadcrumbs and 2 eggs for coating
- vegetable oil for frying
1. Saute the onion in the butter until soft. Add the mince and brown well, breaking up all the lumps. Add the wine and burn off the alcohol. Add tomato soup and season with salt and pepper, cook for about 20 minutes, or until the sauce thickens.
2. Add the rice and the stock little bits at a time (like you're cooking a risotto, but 2/3 of the time. Don't cook it completely, otherwise you'll get mushy rice). When done, remove from the heat and stir in 3 tablespoons of butter, 2 eggs, and the parmesan cheese. Cool down.
3. When the rice is cool enough to handle, make about 20 balls. *keep wetting your hands, this will help keep the rice from sticking to your hands.* make a hole in the middle of each with your thumb and insert 2 or 3 cubes of the mozzarella into it. Close the ball by pressing it and re-rolling it
4. Beat the eggs in a bowl and put the breadcrumbs in a separate bowl. Dip each ball in the egg, then coat with breadcrumbs. Do this 2 times.
5. Deep fry the balls until golden and drain.
- 1 litre beef stock
- 3 tablespoons butter- 200g minced beef
- 1/2 onion
- 120g parmesan cheese, finely grated
- 200g mozzarella, cubed
- 1 can tomato soup
- salt and pepper to taste
- 500g arborio rice
- 2 eggs
- 100 ml white wine
- breadcrumbs and 2 eggs for coating
- vegetable oil for frying
1. Saute the onion in the butter until soft. Add the mince and brown well, breaking up all the lumps. Add the wine and burn off the alcohol. Add tomato soup and season with salt and pepper, cook for about 20 minutes, or until the sauce thickens.
2. Add the rice and the stock little bits at a time (like you're cooking a risotto, but 2/3 of the time. Don't cook it completely, otherwise you'll get mushy rice). When done, remove from the heat and stir in 3 tablespoons of butter, 2 eggs, and the parmesan cheese. Cool down.
3. When the rice is cool enough to handle, make about 20 balls. *keep wetting your hands, this will help keep the rice from sticking to your hands.* make a hole in the middle of each with your thumb and insert 2 or 3 cubes of the mozzarella into it. Close the ball by pressing it and re-rolling it
4. Beat the eggs in a bowl and put the breadcrumbs in a separate bowl. Dip each ball in the egg, then coat with breadcrumbs. Do this 2 times.
5. Deep fry the balls until golden and drain.
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