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Catherine;
This dish sounds great. The addition of raisins and fresh fennel to the red sauce adds an interesting dimension which I suspect develops wonderful flavor after simmering a bit. I also like the fact that you used lots of garlic! I have added this recipe to my Try Soon folder. Thanks for sharing.
These are a delicious treat as an appetizer or light dinner with a beautiful side salad.
With Love,
Catherine
xo
Ingredientes
- For Rice Balls:
- 1 ¼ lb. ground beef
- 2 cups cooked rice
- 10 oz. frozen chopped spinach
- ½ cup grated Romano cheese
- 1 cup fresh or Italian style bread crumbs
- 1 cup shredded mozzarella
- ½ cup grated Romano cheese
- 4 eggs â beaten
- ¼ tsp. ground nutmeg
- Dashes of sea salt
- Dashes of fresh ground black pepper
- Dashes of red pepper flakes
- Vegetable oil â for frying
- For the Sauce:
- 1 â 29 oz. can of crushed tomatoes
- 4 cloves of garlic â chopped
- 3 tablespoons â raisins
- 2 stalks celery â chopped
- ¼ head of fresh fennel â chopped
- ¼ lemon â plus the juice squeezed
- ½ cup sliced marinated sweet peppers â plus 3 tablespoons marinade
- Dashes of fresh ground black pepper
- Dashes of sea salt
- Dashes of red pepper flakes
- Pinch of sugar
- Olive oil â for drizzling
- Fresh grated Romano cheese
Direcciones
- For Rice Balls:
- Heat a large frying pan with a drizzle of olive oil. Add the frozen spinach and ground beef. Sauté until the ground beef is cooked and the spinach is thawed and incorporated with the ground beef.
- Place in colander to drain completely. Set aside to cool.
- Beat three of the four eggs and add to the spinach and ground beef. Add the cooked rice, grated Romano cheese, shredded mozzarella and all of the seasonings and mix well.
- In a separate shallow dish beat one egg. In another shallow dish place the bread crumbs. Form the mixture into balls and dip in the egg wash and then roll in the bread crumbs.
- Heat a large frying pan with about 1 inch of vegetable oil for frying the rice balls.
- Carefully place the rice balls in the hot oil. Fry about 4 minutes on each side, until a beautiful golden color is achieved.
- For the Sauce:
- Heat a large frying pan with a drizzle of olive oil. Add the celery, fennel, garlic, marinated peppers and raisins, squeeze the lemon juice and then add the piece of lemon. Let this all sauté until the celery is tender.
- Add crushed tomatoes and all of the seasonings. Let this simmer for about 10 â 15 minutes.
- Plate the rice balls and top with the sauce, grated Romano cheese and a drizzle of olive oil.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 8 servings | |
| Calories 521 | |
| Calories from Fat 247 | 47% |
| Total Fat 27.75g | 35% |
| Saturated Fat 13.3g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 877mg | 37% |
| Potassium 791mg | 23% |
| Total Carbs 33.68g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 2.11g | 1% |
| Protein 34.95g | 56% |
