Paola Dimartino’s Rice Balls ๐
Description: Dive into the deliciousness of Paola Dimartino’s Rice Balls, a delightful treat loved by all ages and perfect for any occasion. These savory delights combine the comforting flavors of long-grain white rice, savory meat sauce, and a crispy golden coating.
Category: Long Grain Rice
Keywords: Rice, Kid Friendly, Less than 60 Minutes, Deep Fried
Nutritional Information (per serving):
- Calories: 630.9
- Fat Content: 23.7g
- Saturated Fat: 13.5g
- Cholesterol: 77.2mg
- Sodium: 1469.7mg
- Carbohydrates: 76.3g
- Fiber: 3.1g
- Sugar: 5.2g
- Protein: 26.7g
Servings: 8-12 rice balls
| Cook Time | Prep Time | Total Time |
|---|---|---|
| 3 minutes | 40 minutes | 43 minutes |
Ingredients:
- 2 1/2 cups long-grain white rice
- 6 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 2 cups lean ground beef
- 1/2 cup finely chopped onion
- 8 cloves garlic, minced
- 1 cup tomato sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup grated Romano cheese
- 1 egg white
- Bread crumbs, for coating
- Oil for frying
Instructions:
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Cook Rice: Begin by cooking the long-grain white rice according to the package instructions until you have 8 cups cooked rice. Set aside to cool slightly.
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Prepare Meat Sauce: In a medium-sized skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is lightly browned and the onion is translucent, stirring occasionally to break up the beef. Stir in the tomato sauce, salt, and pepper. Allow the mixture to simmer for 20-25 minutes until thickened. Set aside to cool slightly.
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Mix Rice and Cheese: In a large bowl, mix the warm cooked rice with butter until melted. Stir in the grated Parmesan cheese and grated Romano cheese until well combined. The mixture should be sticky. This can be prepared up to 2 days ahead and refrigerated if desired.
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Shape Rice Balls: Line a cookie sheet with waxed paper. Using a medium-size ice-cream scoop, place leveled scoops of the rice mixture onto the prepared cookie sheet. Each ball is formed of two scoops.
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Fill and Shape Balls: Take one scoopful of rice mixture and make a small indentation in the center with your thumb. Fill the indentation with 2 teaspoons of the prepared meat sauce. Cover the sauce with a second scoop of rice mixture, pressing together to form a ball. Repeat until all rice balls are formed.
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Fry Rice Balls: Heat oil in a Dutch oven or electric deep fryer to 375ยฐF (190ยฐC). Beat the egg white in a small bowl and place breadcrumbs on a sheet of waxed paper. Roll each rice ball in the beaten egg white and then coat evenly with breadcrumbs. Fry the rice balls in batches of 6 for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.
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Serve: Reheat the remaining meat sauce and serve alongside the crispy rice balls for dipping. Enjoy these delightful treats hot and fresh!
These Paola Dimartino’s Rice Balls are sure to be a hit at any gathering, with their irresistible combination of flavors and textures. Make a batch today and watch them disappear in no time!
