• Cooking Time: 45 min
  • Servings:
  • Preparation Time: 40 min


These "rice balls" are typical Sicilian dish, that varies from town to town - they can be round, oval or pear shaped, filled with ragù, prosciutto, only cheese, cheese and prosciutto, etc.


  • 400 g rice
  • 1 package of saffron
  • 4 eggs
  • 40 g grated pecorino
  • 250 g ground beef
  • 4 tblspoons flour
  • 4 tblspoons breadcrumbs
  • 100 ml white wine
  • 70 g peas
  • 80 g tomato paste
  • 1 onion, 1 carrot, 1 cellery stalk
  • 100 g caciocavallo cheese (can be substited with provolone, mozzarella or soft pecorino)
  • sage
  • olive oil
  • salt, pepper


  • For ragù:
  • Cook peas in a saucepan with 1tblsp of oil and 2 tblsp water for 10 minutes.
  • Chop finely onion, carrot and celery and sautè for a few minutes with 3 tblspoons of olive oil and 3 sage leaves.
  • Add the meat and stir fry, then add the wine and let it evaporate.
  • In the end, add peas and tomato paste. Add salt and pepper to your taste
  • and cook for about 40 minutes.
  • In the meantime, boil rice until al dente.
  • Drain and place in a bowl.
  • Dissolve the saffron in 2 beaten eggs and add to the rice. Add pecorino as well, mix and let it cool.
  • Cook peas in a saucepan with 1tbls of oil and 2 tblsp water for 10 minutes.
  • Take a spoonful of rice and form a ball. Make a hole in the ball and put a tablespoon of ragù and a piece of cheese inside. Close with some more rice, forming a ball again. It helps if you wet your hands with water when doing this, as it can get real sticky.
  • Dust the balls with flour, dip in the beaten egg and then coat with breadcrumbs.
  • Deepfry in boiling oil until golden, place them on several layers of kitchen paper. Serve warm.

Categories: Appetizer  Beef  Brunch  Deep Fryer  Italian  Main Dish  Rice 

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved