Beef And Mozzarella Rice Balls Recipe

Name: Beef And Mozzarella Rice Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 oz dried porcini mushrooms; 2 tbsp vegetable oil, plus more for frying; 2 None onions, chopped; 1 1/4 cups arborio or other risotto rice; 3 cups hot vegetable stock; 14 oz lean ground beef; 1 small handful basil leaves, chopped, plus whole leaves to garnish; 14-15 oz can chopped tomatoes; 1 cup shredded mozzarella; 3 tbsp all-purpose flour; 2 medium eggs, beaten; 2 1/2 cups fresh breadcrumbs

Servings: persons

3/4 oz dried porcini mushrooms
2 tbsp vegetable oil, plus more for frying
2 None onions, chopped
1 1/4 cups arborio or other risotto rice
3 cups hot vegetable stock
14 oz lean ground beef
1 small handful basil leaves, chopped, plus whole leaves to garnish
14-15 oz can chopped tomatoes
1 cup shredded mozzarella
3 tbsp all-purpose flour
2 medium eggs, beaten
2 1/2 cups fresh breadcrumbs

1
Soak the mushrooms in 2/3 cup boiling water for 15 minutes. Heat 1 tablespoon oil in a skillet and saute one of the onions and the rice for 1 minute. Add a little of the hot stock and stir until absorbed by the rice. Add more stock, a little at a time, stirring well after each addition, until the rice is soft, but retains texture. Season to taste and set aside to cool.
2
Drain the mushrooms, reserving the liquid and finely chop. Heat another tablespoon of oil and saute the beef for 5 minutes. Add the remaining onion and the mushrooms and saute for a further 2 minutes. Stir in the chopped basil, tomatoes and mushroom liquid and cook for a further 10 minutes until the mixture is thick and pulpy. Season to taste and set aside to cool.
3
Take a couple of tablespoons rice in your hand and flatten out. Place a little mozzarella and a little of the meat sauce in the center. Bring the rice up around the filling to enclose it completely.
4
Put the flour on a plate with a little seasoning. Put the egg on another plate and the breadcrumbs on a third. Roll the balls in the flour, then the egg, then the breadcrumbs.
5
Heat a 2 inch depth of oil in a large saucepan until a few breadcrumbs sizzle on the surface. Cook the rice balls in batches until crisp and golden. Drain on a plate lined with paper towels while you cook the remainder. Serve scattered with basil leaves.

1024

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 oz dried porcini mushrooms, 2 tbsp vegetable oil, plus more for frying, 2 None onions, chopped, 1 1/4 cups arborio or other risotto rice, and more.

Yes, Beef And Mozzarella Rice Balls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Mozzarella Rice Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions