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1
For the filling: Crush the tomatoes with an immersion blender.
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2
In a 4-quart pot, heat the olive oil over medium heat.
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3
Add the onions and saute for 3 minutes.
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4
Add the carrots and celery and cook until tender.
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5
Add the beef and pork and cook, breaking up the meat with a spoon, until browned.
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6
Add the crushed tomatoes, increase the heat and bring the mixture to a boil.
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7
Add the salt and pepper, reduce to a simmer and let cook for 20 minutes.
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8
Add the peas and simmer for 10 more minutes.
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9
Remove from the heat and spread on a baking sheet to cool.
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10
For the rice: In a 6-quart pot, bring the chicken stock, butter, salt and saffron to a boil.
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11
Add the rice and simmer, uncovered, stirring 2 or 3 times, until tender and the liquid is absorbed, about 25 minutes.
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12
Remove from the heat and add the grated pecorino and black pepper.
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13
Stir to mix well.
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14
Spread on a baking sheet to cool.
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15
For the breading: In a large bowl, combine the breadcrumbs, pecorino, salt and pepper.
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16
For assembly: Place the eggs in a shallow bowl and the flour in another shallow bowl.
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17
Scoop some rice into 1 hand to make a half a ball.
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18
Add 1 teaspoon of the meat filling and 1 teaspoon of the shredded mozzarella.
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19
Add more rice on top to form into a ball.
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20
Dredge the rice ball in the flour, then the beaten egg and then in the seasoned breadcrumbs.
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21
Repeat and assemble more balls with the remaining rice, filling and breading.
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22
Heat the oil in a large pot or deep fryer to 350 degrees F. Fry the rice balls, in batches if necessary, until golden, about 3 minutes.
