Sicilian Rice Balls Stuffed with Ragu Sauce
Boil the rice in salted water and add saffron. You should prepare rice at least an hour before making Sicilian Balls, so that the dough is already cold, sticky and consistent.
In a large saucepan, chop onion finely, add drained rice, mix grated cheese, and pour into a large plate, then set aside.
Fry the onion in olive oil. Add the beef, cook over high heat, add white wine and let it evaporate.
Add tomatoes, salt and pepper as much as you prefer.
Cook the peas in salted water, drain them and add them to the sauce. Continue cooking over low heat for about 1 hour. The ragu sauce must become very dense.
Give the rice a rounded shape in the size of a small orange. Using a spoon, place the filling of meat and peas sauce in the central part of the ball and cover it with some more rice.
Put the Balls in flour, then in beaten eggs with a pinch of salt. Then put them in breadcrumbs and fry them in hot olive oil in a frying pan.
Taste them while hot in order to enjoy melting cheese.