Riceballs are very time consuming but worth every minute put into them.
Step 1
Cook the Meat
1lb of meat
1-2 lb of onions minced
1cup of frozen peas
1small can of tomatoe paste
Salt and pepper to taste
Frying pan oil the bottom. Turn on medium then drop in the minced onions. Stir until translucent. Add meat and stir(you can use a potatoe masher to make sure the meat is not clumpy) salt and pepper to taste and cook for about 7 to 10 minutes or until meat is almost done. Add can of tomatoe paste and simmer for 5 minutes add peas and cook for 3 minutes shut off and let sit.
Step two
Prep the Filling. Make sure the cheeses are grated because these are going to be small about a ping pong sized ball and if any of these ingredients are too big they wont mix well.
Meat mix cooled
3/4 lb ricotta salata grated
3/4 lb locatelli romano grated
1/2 lb deli mozzarella grated
In a bowl Mix all ingredienta and using a measuring scoop or something to make them all even scoop into ping pong sized ball (two teaspoons sized) and place in cooking sheet and freeze overnight or until ready to use. If place in airtight container it may be kept for 4-6 months.
Stay tuned for part 2 and pictures
