Rice Balls Stuffed With Meat Sauce | Top Chef Antonia Lofaso

For the meat sauce, heat the oil in a large pan over medium-high heat. Add the ground beef and cook until browned. Remove the ground beef to a plate with a slotted spoon and set aside. 

Add the carrots, celery, onion and tomato paste to the pan and cook for about 5 minutes. Add the ground beef back along with the red wine and cook for 10 minutes. Add the chicken stock and rosemary, bring to a simmer and cook until the sauce is reduced, about 45 minutes. Fold in the peas. Remove the rosemary before serving or stuffing into the rice balls.  

For the rice balls, in a pot, combine the rice, 3½ cups water, and salt, bring to a simmer and cover. Cook the rice until water is absorbed, 15 to 20 minutes.  

Spread the cooked rice into a thin layer to cool slightly, then gently mix in the eggs and cheese to coat thoroughly. 

In a large bowl, combine the panko, parmesan cheese, and parsley. Spread on a baking sheet. 

To build the rice ball, take a handful of the rice mixture, then form a well and spoon in some meat sauce to fill the well. Add a generous spoonful each ricotta and mozzarella cheese. Take another handful of the rice mixture, then place on top of the filled rice mixture and shape into a ball. Roll the ball in the panko mixture to coat. Repeat with the remaining ingredients.  

Preheat a deep-fryer to 350˚F. In batches, add the rice balls and cook for 10 to 12 minutes. Top with grated parmesan and chopped parsley. Serve with marinara sauce.