Meat Stuffed Rice Balls
Ingredients:
For the rice:
3 cups water
1 cup Spekko Long Grain Parboiled Rice
2 tbsp butter
1 tsp salt
¼ tsp pepper
1 cup mozzarella cheese, grated
2 eggs
For the stuffing and coating
2 tbsp oil
1 onion, chopped
3 garlic cloves, crushed
1 tbsp fresh parsley, chopped
½ tbsp Italian seasoning
500g beef mince
1 tsp salt
50g tomato paste
¼ cup mozzarella cheese
For the coating:
1 egg
1 cup breadcrumbs
Oil for frying
Basil leaves
For the tomato sauce:
1 large onion, chopped
2 tbsp olive oil
1 green chilli sliced
1 garlic clove chopped
1 can chopped tomatoes
2 tbsp tomato sauce
2 tsp sugar (optional)
Salt to taste
Method:
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For the rice:
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1. In a large pot combine water, rice, butter, salt, and pepper.
2. Bring to a boil, turn the heat down to low, cover and simmer for about 30 minutes, or until rice is sticky. Transfer the rice into a bowl and cool.
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3. Mix in 1 cup mozzarella cheese and 2 eggs, set aside.
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For the stuffing:
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1. In a pan over medium-high heat combine oil, onion, garlic, parsley, and Italian seasoning, cook for 5 minutes. Add beef mince and salt, cook for 5 more minutes, breaking the beef into chunks.
2. Add tomato paste and cook for 5 more minutes, stirring often.
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3. Remove from heat and stir in mozzarella cheese.
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For the tomato sauce:
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1. Heat the oil in a saucepan on medium heat. Cook the onions with the green chilli and garlic until soft and translucent. Add the tinned tomatoes, the tomato sauce, sugar and salt.
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2. Cook for approx. 15-20 minutes or until the sauce thickens, stirring from time to time.
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Assembly:
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1. To make rice ball, scoop about a small handful of rice and roll it into a ball, flatten it out and make small indentation in the middle.
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2. Scoop a generous tablespoon of meat stuffing into the centre of rice patty and working with your hands fold the rice over the meat, forming it into a ball.
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3. Dip in egg wash and coat the rice ball in bread crumbs.
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4. Heat oil and cook rice balls in batches for about 2 minutes or until golden brown. Remove from oil and rest on paper towel to drain off any excess oil.
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5. Serve on a bed of cooked tomato sauce topped with torn basil leaves. ENJOY!
