Stuffed Fried Rice Balls

Ingredients

• 3 tbsp olive oil
• 800 g long‑grain rice
• 150 ml white wine
• 300 ml Vegetable broth
• 1 small carrot
• 1 small onion (peeled, halved and finely chopped)
• 1 celery stalk
• 300 g Ground Beef
• 500 g tomatoes (pulp removed)
• Salt
• Pepper
• 3 balls mozzarella
• 100 g flour
• 4 eggs
• breadcrumbs
• frying oil

Instructions

1. 1.

   Sauté the rice in a wide pot with oil. Pour in some wine, let it evaporate while stirring, add more liquid and repeat until all liquid is absorbed and the rice is cooked.

2. 2.

   For the filling, wash and finely dice the vegetables. Heat some oil in a pan and crumble the meat, then add the vegetables and cook together. Puree the tomatoes and add them, season with salt and pepper, and simmer for about 30 minutes.

3. 3.

   Drain the mozzarella and chop it small. Mix the rice with the beef and mozzarella, form small balls with damp hands.

4. 4.

   Heat the frying fat.

5. 5.

   Place flour in a shallow dish, beat eggs in another shallow dish, and put breadcrumbs in a third shallow dish. Coat each ball first in flour, then in egg, and finally in breadcrumbs. Fry in hot oil until golden‑brown, drain on paper towels, and serve with yogurt dip or aioli.