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Home Ground Beef Recipes / Beef Mince Recipes

Easy and Tasty Stuffed Rice Croquettes

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These Easy and Tasty Stuffed Rice Croquettes consist of the classic filling that is rich in ground beef, pork, and chicken livers and commonly served as snack food in bars all over Sicily. You can prepare this recipe an hour in advance and fry them at the last minute. They can also be fried and kept warm in a low oven for up to an hour.

Easy_And_Tasty_Stuffed_Rice_Croquettes

Easy and Tasty Stuffed Rice Croquettes

Eleanor CraigEleanor Craig
These Easy and Tasty Stuffed Rice Croquettes is a classic Italian snack or appetizer. Best served hot straight off the pan.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 2856 kcal

Ingredients
 
 

  • Glass Bowl Of Olive Oil Isolated On White Background4 tablespoons olive oil - extra-virgin
  • Rice2 cups white rice - use a short grain like Arborio
  • Bowl Of Beef Bone Stock4 cups beef stock (beef broth or beef bouillon)
  • White Onion1 small white onion - chopped
  •  
    4 ounces minced chicken livers - coarsely chopped
  • Veal Mince2 ounces ground veal (minced veal)
  • Peas½ cup peas - you can used frozen
  • Carrot Vegetable With Leaves½ carrots - you can used frozen
  • White Wine Swirling In A Goblet Wine Glass, Isolated On A White Background2 tablespoons white wine
  • Tomatoes1 large tomato - peeled and chopped
  • Wooden Bowl Of Salt1 pinch salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste
  • Parmesan Cheese2 tablespoons Parmesan cheese - freshly grated
  • Fresh Butter Pieces2 tablespoons butter
  • Chicken Egg2 medium eggs - hard-boiled, peeled and chopped
  • Chicken Egg2 medium eggs - raw, fresh
  • Fine Breadcrumbs, Also Breading Or Crispies In Wooden Bowl1 ⅓ cups breadcrumbs - fine dry
  • Vegetable Oil4 cups vegetable oil - for frying

Instructions
 

  • Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the rice and stir for 2 minutes to toast. Begin adding the stock a ladleful at a time, cooking and stirring until it has all been absorbed and the rice is tender. The cooking method is similar to making risotto. It will take 15-20 minutes for the rice to be cooked. Remove from the heat and set aside to cool for 1 hour.
  • Heat the remaining 2 tablespoons of oil in a medium frying pan over medium heat. Add the onion and saute until softened, 3-4 minutes.
  • Add the chicken livers, veal, peas, and wine and simmer until the wine has evaporated about 5 minutes. Add the tomato and season with salt and pepper. Continue cooking, stirring often, until the sauce is thick and well cooked, about 20 minutes.
  • Combine the cooled rice, Parmesan, and butter in a bowl. Mix well and mold into round croquettes about the size of golf balls. Hollow out the center of each croquette and fill with meat sauce and a piece of hard-boiled egg. Close the rice around the filling.
  • Beat the raw eggs with a fork in a shallow dish. Dip the croquettes into the egg and then roll in bread crumbs.
  • Heat the frying oil in a deep-fryer or deep saucepan until very hot. Test the oil temperature by dropping in a small piece of bread. If it immediately bubbles to the surface and begins to turn golden, the oil is ready.
  • Fry the croquettes in batches until crisp and golden brown, about 5 minutes each batch. Scoop out with a slotted spoon and drain on paper towels. Serve hot.

Nutrition

Calories: 2856kcalCarbohydrates: 113gProtein: 33gFat: 256gSaturated Fat: 26gPolyunsaturated Fat: 68gMonounsaturated Fat: 157gTrans Fat: 1gCholesterol: 290mgSodium: 963mgPotassium: 1164mgFiber: 7gSugar: 6gVitamin A: 7276IUVitamin C: 17mgCalcium: 197mgIron: 8mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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