Ingredients

Filling: - 1/2 lb ground beef - 1/2 lb ground sausage - 2 tbsp EVOO - 1 tbsp granulated garlic - 1 tbsp granulated onion powder - 4 oz tomato paste - Salt & pepper to taste - 4 oz mozzarella (cubed) - 4 oz peas (canned) Risotto: - 4 tbsp EVOO - 4 oz white wine - 32 oz chicken/vegetable broth - Salt & pepper to taste - 1 egg - 1/2 cup pecorino romano (grated) - 2 cups Arborio rice Breading & Coating: - 1 cup all-purpose flour - 1 tsp salt - 1 tsp black pepper - 2 eggs (beaten) - 1 cup flavored breadcrumbs - 1 cup light EVOO (for frying)

Preparation

Make the filling by sautéing the meats with garlic and onion powder, then add peas and tomato paste. Prepare the risotto by cooking rice in EVOO, adding white wine, broth, and seasoning until creamy. Cool the risotto, then shape into balls with the meat filling and mozzarella inside. Coat the rice balls in flour, egg, and breadcrumbs. Fry until golden brown and serve with marinara sauce. Marinara Sauce (optional): 1 can San Marzano tomatoes - 3 garlic cloves (chopped) - 1 small onion (finely chopped) - 3 tbsp EVOO - Salt & pepper to taste - Fresh basil

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation