Rice Balls With Meat Sauce Food

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RICE BALLS WITH BOLOGNESE SAUCE, PEAS, MOZZARELLA AND PARMESAN



Rice Balls with Bolognese Sauce, Peas, Mozzarella and Parmesan image

Provided by Antonia Lofaso

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 26

1 tablespoon canola oil
1 pound ground beef
2 carrots, diced small
2 stalks celery, diced small
1/2 onion, diced small
3 tablespoons tomato paste
4 cups red wine
1 quart chicken stock
1 bunch fresh rosemary
1 1/2 cups fresh peas
Two 28-ounce cans San Marzano tomatoes
6 cloves garlic, minced
1 bunch fresh basil, chopped
1 bunch fresh parsley, chopped
Kosher salt
One 8-ounce box panko breadcrumbs
1/2 cup Parmesan cheese
1/2 cup chopped fresh parsley
4 cups arborio rice
4 eggs
1 pound grated Locatelli cheese
1 cup ricotta cheese
1 cup grated fresh mozzarella cheese
Peanut oil, for frying
Freshly grated Parmesan, for serving
Chopped fresh parsley, for serving

Steps:

  • For the meat sauce: Heat the oil in a large pan over medium-high heat. Add the ground beef and cook until browned. Remove the ground beef to a plate with a slotted spoon and set aside.
  • Add the carrots, celery, onion and tomato paste to the pan and cook for about 5 minutes. Then, add the cooked ground beef and red wine. Cook for another 10 minutes. Add the chicken stock and rosemary, bring to a simmer until the sauce has reduced, about 45 minutes. Fold in the peas.
  • For the tomato sauce: Blend the tomatoes in a blender or food processor. Add the tomatoes and garlic to a large pot. Tie the basil and parsley together in a bundle using kitchen string and add to the pot. Heat over medium heat, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt. Remove the herb bouquet.
  • For the breadcrumb mixture: Mix together the breadcrumbs, Parmesan and parsley in a bowl.
  • For the Arborio rice balls: Bring a large pot of water to a boil. Simmer the rice, covered, until the liquid has evaporated and the rice is cooked through, about 20 minutes. Remove from the heat and let stand for 5 minutes, then fluff the rice with a fork. Spread the rice out on a sheet tray to cool, until it is just slightly warm.
  • Put the cooled rice into a large bowl. Fold the eggs and the Locatelli cheese into the rice, being careful not to overwork and damage the rice.
  • Form some of the rice into a "cup" shape. Holding it in one hand, put some of the meat sauce inside the cup. Add some of the ricotta and fresh mozzarella, and a little more meat sauce. Make a second "cup" of rice and press it together with the filled cup. The rice ball should be about the size of a baseball. Continue with the remaining rice and filling.
  • Fill a heavy-bottomed saucepan with 6 inches of peanut oil and place over medium heat until it reaches 350 degrees F. Roll the rice balls in the breadcrumb mixture. Deep-fry until golden brown, 10 to 15 minutes.
  • Spoon the tomato sauce on the bottom of each plate. Place a rice ball in the center of the dish. Top with freshly grated Parmesan and parsley.

RICE MEATBALLS



Rice Meatballs image

I have been making this for some time. I sometimes use ½ tomato juice and ½ V-8 juice.We like it better that way.

Provided by Zipadedoda

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup Minute Rice
1 lb ground beef
1 egg, slightly beaten
1 small onion
2 teaspoons salt
1/8 teaspoon marjoram
1 dash pepper
2 1/2 cups tomato juice
1/2 teaspoon sugar

Steps:

  • Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
  • Mix lightly.
  • Shape mixture into 18 balls and place in skillet.
  • Add sugar to remaining 2 cups of juice.
  • Pour juice over meatballs in skillet.
  • Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.

Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 4.7, Cholesterol 86.7, Sodium 1111, Carbohydrate 18.9, Fiber 0.9, Sugar 4.5, Protein 17.2

RICE MEATBALLS



Rice Meatballs image

"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1 egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon Worcestershire sauce

Steps:

  • In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

RICE BALLS A LA TIM



Rice Balls a la Tim image

My father LOVES these--so I name them after him. I make these softball sized as a main course for a quick, filling dinner. Serve with a side of sauce and garlic bread.

Provided by QUEENBEE28

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 4

Number Of Ingredients 12

1 cup uncooked white rice
2 cups water
2 teaspoons olive oil
3 cloves garlic, finely chopped
½ pound lean ground beef
salt and pepper to taste
½ cup tomato-based pasta sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
2 eggs, beaten
1 cup dry bread crumbs
1 ½ cups tomato-based pasta sauce

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
  • Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

Nutrition Facts : Calories 642.9 calories, Carbohydrate 77.5 g, Cholesterol 150.4 mg, Fat 22.1 g, Fiber 5.1 g, Protein 30.9 g, SaturatedFat 8.3 g, Sodium 1063.5 mg, Sugar 13.3 g

ITALIAN SAUSAGE RICE BALLS WITH MARINARA SAUCE #RAGU



Italian Sausage Rice Balls With Marinara Sauce #Ragu image

Make and share this Italian Sausage Rice Balls With Marinara Sauce #Ragu recipe from Food.com.

Provided by Christine V.

Categories     Sauces

Time 50m

Yield 20 rice balls, 4-6 serving(s)

Number Of Ingredients 14

1 cup brown rice, cooked
1 cup cooked italian sausage, finely diced
2 tablespoons olive oil
1/2 cup onion, finely chopped
3 cups sweet potatoes, diced
3 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1 tablespoon garlic, minced
1 cup whole wheat bread crumbs
1 egg, slightly beaten
1/2 cup feta cheese, finely crumbled
1 cup Ragú® Pasta Sauce
1/4 cup parmesan cheese, grated

Steps:

  • Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
  • Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
  • Place mixture in a large mixing bowl to let cool. When cool, add sausage, ¾ cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands.
  • Preheat oven to 400 degrees F and lightly oil a baking sheet.
  • With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
  • Bake at 400 degrees F for 20 minutes.
  • Warm marinara sauce and drizzle over rice balls.
  • Garnish with grated parmesan cheese.

ITALIAN RICE BALLS



Italian Rice Balls image

Rice symbolizes prosperity and wealth, so rice balls are good for New Year's and wedding celebrations. I love these tasty little morsels, and they go well with many different kinds of food! I've served them with various meats and seafood, and they're always welcome at my table. :) Prep time includes chilling.

Provided by Julesong

Categories     Lunch/Snacks

Time 1h40m

Yield 20-24 balls, approx

Number Of Ingredients 10

2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste (recipe originally called for 1 tsp)
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

Steps:

  • In a bowl whisk together the eggs, Parmesan cheese, basil or parsley (I prefer basil), pepper, and salt; cover and refrigerate.
  • Pour the chicken broth (or water and a 1/2 teaspoon of salt) into a large saucepan and bring to a boil; stir in the rice, cover and reduce the heat to low.
  • Cook the rice until liquid is almost absorbed, about 15 to 17 minutes.
  • Remove from heat and gradually pour in egg mixture, continually stirring rapidly to coat the surface of the rice and prevent the egg from scrambling; allow rice mixture to cool in the refrigerator for 1 hour.
  • Pour bread crumbs into a shallow dish.
  • Dampen your hands with water and create 1-inch balls from the rice mixture, then coat each one with bread crumbs.
  • In a small, deep skillet, heat enough oil to cover the rice balls to an adequate frying temperature (350 degrees F) so that a piece of rice from the mixture actively sizzles when dropped in; alternately, a deep fryer may be used.
  • Fry the rice balls 4 to 6 at a time, turning as needed to ensure even browning.
  • Drain on paper towels, then serve warm as is or with a bit of marinara sauce.
  • Another nice touch you can use with these is to put a small cube of mozzarella cheese in the middle of each rice ball!

RICE BALLS WITH MEAT SAUCE



Rice Balls with Meat Sauce image

My mom's deep-fried rice balls, flavored with traditional Italian cheeses, make a hearty main dish. She serves them with her special spaghetti sauce - my favorite - featuring ground beef and artichoke hearts. -Concetta Maranto Skenfield, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6-8 servings.

Number Of Ingredients 23

1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 cup frozen peas
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 bay leaves
1 tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon pepper
CHEESE-STUFFED RICE BALLS:
3 eggs
2-1/2 cups cooked rice
1/3 cup butter, melted
2/3 cup grated Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces cubed part-skim mozzarella cheese
1 cup dry bread crumbs
Oil for deep-fat frying

Steps:

  • In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. , For rice balls, in a large bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1-1/2-in. balls. Press a mozzarella cube into each; reshape balls., In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls.

Nutrition Facts :

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