- 1 onion, chopped
- 1 cup of arborio rice
- 1/3 cup of peas
- 3 tbsp tomato sauce
- 5.5 oz ground beef
- chicken or vegetable stock (for the arborio)
- 3.5 tbsp of butter
- 1/2 cup of Parmesan, grated
- 3.5 oz of mozzarella cheese, cut into small cubes
- 2 eggs, whisked
- 2/3 cups of breadcrumbs, diced
- Salt and pepper to taste
- oil for frying
Cook the arborio rice following the instructions on the package. Spread it out on a large baking sheet and allow it to cool, then mix in Parmesan and butter. Leave for about an hour to set.
In a large pan, cook the ground beef and onion together until the meat is lightly browned. Drain excess oil then season with salt and pepper. Add tomato sauce, and peas, stirring gently to incorporate.
Scoop some of the cooled rice mixture into your hand and create a bowl shape. Fill this with about a tablespoon of the ragu and add mozzarella. Close the rice around the filling to create a ball. Repeat this until you've used up the rice.
Carefully dip the rice balls into the egg, then roll them in the breadcrumbs.
In a deep skillet, heat oil over a medium-high heat and fry the rice balls for a couple of minutes until they're golden brown. Place them on a paper towel to drain and serve.