I’m Going To Show You How To Make Rice Balls.
- Lean Ground Beef
- Chopped Onions
- Chopped Canned Tomatoes
- Some Frozen Peas
- Little Olive Oil
- Egg Yolks
- All Purpose Of Flour
You need some lean ground beef,some chopped onions and garlic these are just some chopped canned tomatoes, some frozen peas that have been defrosted here a little olive oil,salt and pepper now these are the ingredients.you’re going to need just to make the filling once.we’re done with the filling then. I’ll show you the remaining ingredients so,let’s get started in this pan with high sides.I’ve got a few tablespoons of olive oil and I had that preheating to I’m 1 nice and hot that sounds good. I’m going to add in my ground beef and I’m going to break it up as it cooks because I want this to be. I want the pieces to be as small as possible so just break it up and you want this to cook until for just about three to four minutes and you might take less than that you want the ground beef to be mostly cooked through does it have to be cooked all the way just mostly.I’ll show you what looks like what’s up there so the ground beef it’s mostly cooked through.
I’m going to add in my onions and garlic now if,your ground beef is really fatty and you’ve got a lot of you know a lot of vendors out a lot of fat then you can just drain some out but I’m not worried about it because as you can see it’s really not that that much and I want a little bit that I did give out I want to cook my onions and garlic in so, I’m just going to leave it there these in this mixture with a little salt and pepper you don’t need a whole lot of it because.we’re going to Act we’re going to season the whole thing with no once it’s all pulled together but you know me.I like to season every layer of the dish you get a really nicely balanced flavor that way so, I’m going to let these cook for about 5 to 6 minutes or until the onions have softened.
I’ll show you the next step now to this. I’m going to add in my chopped tomatoes and it’s not going to be super saucy like you don’t want it to be because it’s going to be the filling and I think with too runny then Abel kind of make the rice balls fall apart now.what I’m going to do is.I’m going to turn this down to medium low. I’m going to let it cook for about 15 minutes and then I’ll show you the next step before we pretty much assemble them and then.we’ll get to find and eating which they’re so good but let this go and then.we’ll kind of catch about catch it all up once it’s ready that’s looking really really good now to that. I’m going to add in my defrosted peas.I’m going to season this well with some salt and pepper because this is pretty much your last chance to season the filling itself so you want to make sure it tastes delicious give it a nice stir and I’m going to let this cook for about five minutes.
I just kind of want to heat up the peas all the way through is all.I’m doing and I’m going to put the mixture in this bowl pop it in the fridge to cool it completely and.when,I see you back we’re going to assemble the whole thing so once your mixture is totally totally cooled you’ve got that ready you need some egg yolks and some cute material and then this is going to be for when we form the rice balls now what I’ve got here is a bat one batch of my white risotto.now it’s perfect to make rice balls now let’s add in some egg yolks this is going to be what pretty much holds holds them together go ahead and just mix everything in want to make sure that those egg yolks whoa.you want to make sure to keep them in the bowl first of all.
You want to make sure that the egg yolks are mixed all the way through the rice okay so that’s ready now.you want to have it on hand a baking sheet with some parchment paper and you’re also going to want to have on hand some water and this is because the mixture can get quite sticky in your hands so, I’m going to dip my hands in some water and then nothing sticks this is what I’m going to do.I’m going to take an ice cream scoop like. Why don’t I pretty much my favorite tools in the kitchen. I’m going to make a little indent into the center of each one. I’m going to take the filling put it right into the center you don’t want to put too much because then.what can happen is it can explode one piece of you cute mozzarella and then you gently want to enclose everything together this is all it takes on practice and it’s definitely time-consuming but. I promise you it is so worth it it’s admittedly it’s not something.
I make on an everyday basis but when.I do it’s it’s it’s special and that’s why I like them so,close them up put them on your baking sheet and get going on the next one once you have all your rice balls formed you’re going to pop these into the fridge for about a half an hour they need to firm up and in the meantime.I’m going to set up my dredging station which is just going to be some flour eggs and bread crumbs and I’ll meet you right back here to judge them and then. We’ll move on to the next step once your rice balls have been chilling in the fridge for about a half an hour you’re ready to pretty much coat them you want to do your dredging make your dredging I’ve waited ahead in advance just get yourself ready and. I’ve got here some all-purpose flour, some eggs that are just beating with a fork and these are some Italian style breadcrumbs but you can use regular plain breadcrumbs so this is out easy it is.you want to coat them in the flour the flour is necessary because that’s where the eggs sticks to then you dunk them into the eggs.
I’m gonna stick this into the fridge for about 15 minutes just to dry add a little bit because if.I were to fry them right now the coating were to we would burn way too quickly before the inside.we can get you know gets a chance to get really nice and high and the cheese to melt.I’m going to pop this into the fridge for about 15 minutes and then.I’ll show you what they look like well actually no you’re going to come out and we’re going to fry them together so and they go my rice balls were in the fridge for about 30 minutes and then they’re ready for frying now.when you are ready for frying get a baking sheet lined with some just some regular paper towels just to absorb all the extra oil and get a nice big pot with about three inches of vegetable oil or canola oil get that to about 350 degrees.I’ve got a candy thermometer just to tell me that the temperature is perfect so now.I’m going to pretty much drop them in and fire them up.you don’t want to put more than four at a time because the temperature of the oil will drop if the temperature of the oil drops then what happens is they will absorb a lot of oil and actually fall apart because it just won’t fry up they won’t get nice and crispy.
You don’t want that so, I’m going to find them four at a time for about four minutes or until they’re letting go like they’re nice golden brown and crispy and I’m going to put them on the paper towel.I’m going to do all of that and I’ll show you what they look like once they’re done taking the last one out.I’ve already fried the entire batch which we’ve got 13 and my friends that are hanging out with me today they have taken about five of them already so I’m left with just a few to show you these are really really really really hot so you really should let them cool a little bit longer oh they’re hot oh look at that cheese ah guys let me so yummy.