Rice Balls With Meat Sauce Food

RICE BALLS WITH BOLOGNESE SAUCE, PEAS, MOZZARELLA AND PARMESAN

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 BALLS

Steps:

• Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
• In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
• Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
• Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
• Before serving garnish with cheese and/or the extra sauce.

RICE BALLS A LA TIM

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.

RICE MEATBALLS

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.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE

Steps:

• Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
• Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
• While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
• Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
• Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

STUFFED RICE BALLS

Steps:

• Make the ragù (up to 3 days in advance)
• Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meat and add the onion. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.
• Season the beef and onion lightly with salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are very tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragù should be dense and reduced. Remove and cool to room temperature.
• While the ragù is cooling, make the rice
• Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to boil, then adjust the heat to simmering. Cook the rice, uncovered, until al dente-tender but firm-about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
• Take a handful (about 1/3 cup) of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragù. Work the rice so that it completely encloses the ragù, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragù.
• Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
• Dredge a few of the rice balls in flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
• If you'd like to serve the rice balls hot, heat the oven to 200° F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer in the oil and heat the oil over medium heat to 375° F. (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches temperature, adjust the heat under the pot to maintain a steady temperature.
• If you're not working with a thermometer, test the temperature of the oil by dipping a rice ball in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
• When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls. The arancine can be served hot or at room temperature.

RICE MEATBALLS

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.