Porg Rice Balls Recipes

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LANDI'S PORK STORE RICE BALLS



Landi's Pork Store Rice Balls image

Landi's is a famous pork store in Brooklyn New York. You will LOVE these. They make a great appetizer. I served them with a side of marinara sauce. I use medium grain rice because it holds together better than long grain rice. These are easily frozen and then reheated in the oven.

Provided by luvmybge

Categories     Lunch/Snacks

Time 2h

Yield 72 Rice balls, 18 serving(s)

Number Of Ingredients 10

1 1/4 lbs rice (about 3 cups)
1 1/4 lbs mozzarella cheese, finely diced
1/4 lb ham, finely diced
1/4 lb pepperoni, finely diced
1/4 lb salami, finely diced
1/4 cup dried parsley
1/4 lb locatelli cheese, grated
flour, for coating
egg, for coating
breadcrumbs, for coating

Steps:

  • Cook rice according to package directions.
  • Allow rice to cool before mixing.
  • Grind up the meats and mozzarella then mix together with rice along with the parsley and Locatelli cheese. I use my food processor to chop the meat and cheese.
  • Mix until it is easy to roll into a ball.
  • Then coat each ball with flour, dip in egg, then bread crumbs.
  • Deep fry until golden brown.

Nutrition Facts : Calories 277.1, Fat 12.5, SaturatedFat 6.3, Cholesterol 41.1, Sodium 460.9, Carbohydrate 27.8, Fiber 0.7, Sugar 0.5, Protein 12.3

"PEARL BALLS" - PORK MEATBALLS IN STICKY RICE



Provided by Food Network

Categories     main-dish

Time 12h45m

Yield About 18 meatballs

Number Of Ingredients 11

One 12-ounce piece boneless, skinless pork belly or ground pork
One 2-inch piece fresh ginger, peeled
1 shallot
1/2 cube vegetable bouillon
1 teaspoon cornstarch, plus more for rolling
1 teaspoon Chinese five-spice powder
1 teaspoon Shaoshing rice wine
Sea salt and freshly ground white pepper
1 large egg yolk, beaten
1/2 cup glutinous white rice, soaked overnight in cold water and drained
Black rice vinegar, chili oil, or soy sauce, for dipping, optional

Steps:

  • Put the pork on a large cutting board and very finely mince it with a sharp, heavy knife or cleaver until the fat is broken down (or use 2 large heavy cleavers to get the job done quicker!). Spread out the pork into a thin layer on the board. Grate the ginger, shallot and bouillon over the meat using a fine grater, and then sprinkle on the cornstarch, five-spice, Shaoshing, salt, pepper and egg yolk. Mix well until combined using a knife or spatula.
  • Put some cornstarch in a shallow bowl. Roll the pork mixture into ping pong ball-size meatballs, and then roll in the cornstarch to lightly coat. Shake off the excess and transfer the meatballs to a plate.
  • Using wet hands, put some of the soaked rice in your palm and roll the meatball in it with your hands, pressing gently, until evenly coated in rice. Continue rolling until the meatballs are all coated with the rice.
  • Fill a wok one-third full with water and bring to a boil over medium-high heat. Put a shallow flat bowl or plate with a lip into a bamboo steamer basket (make sure the plate is at least 1/2 inch smaller than the diameter of the basket) and evenly space the rice balls on the plate, being sure they do not touch each other. Cover the basket with the lid and lower it into the wok. Steam the meatballs, adding water to the wok as necessary to prevent the basket from scorching, until set and firm, 20 to 25 minutes.
  • Carefully remove the rice balls from the steamer and transfer to a platter. Serve the meatballs with toothpicks on the side for skewering and dipping into vinegar, chili oil, or soy sauce.

PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE



Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce image

All the deliciousness of pork fried rice in a portable, bite-sized format. Serve these meatballs with homemade sweet and sour sauce for a fun treat at your next game day party.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h

Yield 8

Number Of Ingredients 21

2 cups water
⅛ teaspoon salt
¾ cup parboiled long-grain white rice (such as Uncle Ben's®)
½ cup carrots, diced
2 tablespoons tamari
1 teaspoon rice vinegar
1 pound ground pork
½ cup frozen peas
½ cup diced green onion
1 egg, lightly beaten
1 teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground white pepper
3 tablespoons cornstarch
2 tablespoons water
1 cup pineapple juice
⅔ cup white sugar
⅓ cup white vinegar
1 tablespoon rice vinegar
2 tablespoons chopped fresh parsley

Steps:

  • Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
  • Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
  • Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
  • While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
  • Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
  • Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.

Nutrition Facts : Calories 300 calories, Carbohydrate 40.6 g, Cholesterol 60 mg, Fat 9.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 3.3 g, Sodium 491.7 mg, Sugar 21.1 g

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