Suppli

🛒 Ingredients

• Arborio Rice 180 g · 630 kcal
• Ground Beef and Pork Mix 100 g · 250 kcal
• Canned Crushed Tomatoes 200 g · 50 kcal
• Onion 30 g · 12 kcal
• Garlic 5 g · 8 kcal
• Vegetable Broth 100 g · 10 kcal
• Mozzarella Cheese (low moisture) 100 g · 280 kcal
• Grated Parmesan Cheese 20 g · 80 kcal
• Eggs 50 g · 78 kcal
• Breadcrumbs 60 g · 222 kcal
• All-purpose Flour 30 g · 108 kcal
• Olive Oil 20 g · 162 kcal
• Frying Oil 30 g · 270 kcal
• Butter 15 g · 105 kcal

👨‍🍳 Instructions

1. Finely chop the onion and garlic. In a large pan, heat olive oil and butter over medium heat. Sauté the onion until softened, then add garlic and cook for another minute until fragrant.
2. Add the ground beef and pork mix to the pan, breaking it up with a spoon. Cook until the meat is browned and no longer pink, then drain any excess fat.
3. Stir in the crushed tomatoes and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
4. Add Arborio rice to the sauce, stir well, and cook for about 15-18 minutes, adding more broth if needed, until the rice is al dente and most liquid is absorbed. Remove from heat and stir in grated Parmesan.
5. Spread the cooked rice mixture thinly on a baking sheet to cool completely. This step is crucial for forming the supplì easily.
6. Cut mozzarella into small cubes. Prepare three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
7. Take a portion of the cooled rice mixture (about 2 tablespoons) and flatten it in your hand. Place a mozzarella cube in the center, then carefully enclose it with the rice to form an oval or cylindrical shape.
8. Roll each supplì first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.
9. In a deep pot or fryer, heat frying oil to 170-175°C (340-345°F). Fry the supplì in batches for about 5-7 minutes each, turning occasionally, until golden brown and crispy.
10. Remove the fried supplì with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately while hot.