ITALIAN STUFFED RICE BALLS
Number Of Ingredients 15
Steps:
- POMODORA SAUCE 1 c chopped red onions 1 lb fresh tomatoes, cut in half, seeded and diced 2 tbs fresh garlic 4 oz red wine 4-6 tbs fresh basil, chopped 4 tbs fresh chives, snipped 4 tbs fresh parsley, chopped1 teaspoon salt Pepper SugarRICEBALL Directions1. Heat the olive oil in a pan with the garlic and onion. Cook until soft and add the basil. Add the cooked rice, season and blend it all together well. 2. Pour the rice into a bowl, place in the fridge to chill. When cold, fold in the Parmesan and butter. Divide the rice into small balls of equal size pieces. 3. Cut the mozzarella and sun dried tomatoes into half inch size pieces. Push a piece of mozzarella and tomatoes into the center of each rice ball. Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed. 4. Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs. Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp. Drain on kitchen paper. POMODORA SAUCE Directions1. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add red onion and garlic and saute until onion is soft. Add red wine and reduce heat slightly. Add tomatoes, basil, chives and parsley and remove from heat. You want the ingredients just heated, not actually cooked. Season with salt, pepper, and sugar. 2. Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls. 4-8 servings2 hours 30 minutes (2 hrs prep time, 30 mins cook time)
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
AKMwalter 254
akmwalter_254@gmail.comThese rice balls are the perfect comfort food. They're so cheesy and flavorful.
Raj Shah
shah-raj@aol.comI made these rice balls for a potluck and they were a huge hit. Everyone loved them!
Amy Landron
l_a74@hotmail.comI used a different type of cheese than the recipe called for and they still turned out great.
Mohdmustafa Mustafa
mustafamohdmustafa81@gmail.comI didn't have any bread crumbs, so I used crushed crackers instead. They worked great!
Sherlyn Navarro
sherlyn_navarro@gmail.comThe rice balls were a bit too salty for my taste. I think I'll use less salt next time.
WABILAHI GLOBAL CARGO
w-c@aol.comThe filling was a little dry. I think I'll add some more sauce next time.
emmanuel gondwe
gondwee@yahoo.comThe rice balls were a bit too oily for me. I think I'll try baking them instead of frying them next time.
Hasan Mkwaya
mkwaya@yahoo.comThese rice balls were a little bland for my taste. I think I'll add some more herbs and spices next time.
Madilyn Wyers
madilyn_wyers71@yahoo.comI'm not a big fan of rice balls, but these were actually really good. The filling was flavorful and the outer layer was crispy and light.
Bentley Carroll
c-bentley@hotmail.comThese rice balls are so easy to make, even for a beginner cook like me. They turned out great and I'll definitely be making them again.
Marian Smereca
mariansmereca11@hotmail.comI made these rice balls for my Italian grandmother and she loved them! She said they were just like the ones she used to make.
Md likhon Sk
s_m@hotmail.comI love the combination of flavors in these rice balls. The cheese, herbs, and spices all come together perfectly.
USdevil King
usdevil5@gmail.comThese rice balls are the perfect appetizer or snack. They're easy to make and always a hit with my friends and family.
HIwot Mhiret
m79@hotmail.comThe rice balls were delicious! The filling was creamy and flavorful, and the outer layer was crispy and golden brown.
Joshua Kandeh
j.kandeh64@hotmail.co.ukI've made these rice balls several times now and they're always a crowd-pleaser. They're so easy to make and always turn out perfect.
MATSHEPO NTSOANE
ntsoane-matshepo@yahoo.comThese rice balls were a hit at my dinner party! Everyone loved the cheesy, flavorful filling and the crispy outer layer.