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Golden fried rice balls stuffed with ragù and mozzarella are Sicily's beloved street food. These high protein mediterranean bites are a family favorite and can be made ahead for freezer storage.
Heat 1 tbsp olive oil in a skillet over medium heat, sauté finely chopped onion for 2–3 minutes until translucent.
Add ground beef and cook, breaking up with a spoon, until browned; stir in peas, tomato paste, black pepper, and half the salt. Simmer for 8 minutes, then cool.
In a large bowl, mix cooked Arborio rice with eggs, Parmesan, remaining salt, and nutmeg. Chill this rice mixture for 20 mins to firm up.
Take a small handful of rice mixture, flatten, and fill with a spoonful of the ragù mixture and a cube of mozzarella. Enclose and shape into balls about 2 inches wide.
Roll each rice ball in breadcrumbs, pressing gently for even coating. Heat remaining olive oil in a deep pan to 350°F; fry balls in batches for 3–4 minutes until golden brown. Drain on paper towels before serving.
