Rice balls with saffron
6 servings
100 minutes
Saffron rice balls are a fragrant and crispy treat inspired by Indian cuisine. Saffron gives the dish a rich golden hue and a delicate floral aroma, while the combination of Arborio rice and Parmesan provides a creamy texture. Inside these balls is a juicy filling of minced meat with vegetables and tomato sauce, making them hearty and flavorful. The breading creates an appetizing crispy crust that perfectly complements the soft center. These rice balls can be served as an appetizer, main dish, or even as an original festive snack. Their flavor is further enhanced when paired with spicy sauces and fresh herbs. The dish is perfect for cozy home evenings or impressive presentations at family celebrations.
1
In a pan, heat 1 tbsp of olive oil over medium heat. Finely chop the onion, carrot, and celery. Sauté the vegetables for about 10 minutes until soft. Add the pork and beef mince and cook for 10-12 minutes, stirring. Pour in the tomato sauce, tomato paste, reduce the heat, and cook for 40-45 minutes, stirring, until thickened. Transfer the filling to a bowl and let it cool. It can be stored in the fridge.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Ground beef: 100 g
- Ground pork: 100 g
- Tomato sauce: 1 glass
- Tomato paste: 2 teaspoons
2
Heat the remaining olive oil over medium heat. Sauté the chopped red onion, then add the rice and stir. Add saffron and pour in 1 1/2 cups of water. Bring to a boil, cover with a lid and remove from heat. After 20 minutes, remove the lid and add cheese. Season with salt and pepper, stir well. Transfer the rice to a plate and let it cool. Meanwhile, mix flour, eggs, and 1/2 cup of water in a shallow dish. In another dish, place breadcrumbs.
- Olive oil: 3 tablespoons
- Red onion: 1 head
- Arborio rice: 1 glass
- Ground saffron: 1 teaspoon
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 1 glass
- Chicken egg: 2 pieces
- Breadcrumbs: 2 glasss
3
Place 1 tablespoon of rice with a mound in your palm, press it down, and form a disk. Put 1 teaspoon of filling in the center and roll it into a ball so that the filling is inside. Coat the ball in a flour mixture, then in breadcrumbs, and place it on a parchment-lined baking sheet. Do the same with the remaining rice and filling. Put the balls in the refrigerator for 20 minutes.
- Arborio rice: 1 glass
- Ground beef: 100 g
- Ground pork: 100 g
- Wheat flour: 1 glass
- Breadcrumbs: 2 glasss
4
Heat canola oil over medium heat. Fry rice balls in small batches in the boiling oil until golden brown. Use a slotted spoon to place the cooked balls on paper towels. Do the same with the remaining balls, let them cool slightly, and serve. Enjoy your meal!
- Canola oil: 1 glass
