- Portion size 8 servings
Cooking the Rice Balls:
Rice: In large saucepan, bring water and saffron to boil. Add rice; reduce heat to low and cook, stirring frequently, for about 20 minutes or until tender but firm. Add cheese and butter. Let cool completely. Stir in egg; set aside.
Meat Filling: Meanwhile, in large skillet, heat oil over medium heat; cook onion, celery, garlic and hot pepper flakes for about 5 minutes or until softened. Add beef and cook, breaking up with spatula, for about 5 minutes or until no longer pink. Stir in parsley, peas, salt and pepper.
Whisk together stock and tomato paste; stir into meat mixture and cook over low heat for about 10 minutes or until no liquid remains. Let cool completely.
In shallow dish, whisk eggs; set aside.
Divide rice mixture into 8 balls. With fingers make indentation in each ball; fill with 1 tablespoon (15 mL) of the meat mixture. Seal indentation. Roll balls in flour; then in egg; then in bread crumbs. Set aside on parchment paper-lined baking sheet. (Make ahead: Cover and refrigerate for up to 4 hours.)
Cooking The Rice Balls: In large deep saucepan or deep fryer, heat oil over medium heat to 375°F (190°C). Fry balls, in batches, for about 3 minutes or until golden and crispy. Drain onto paper towel lined baking sheet.