STICKY RICE BALLS WITH MEAT RECIPES

Steps:

• Make the filling: In a small food processor, add sugar, sesame or peanuts, and salt and pulse until mixture resembles coarse sand. Add in oil and water and continue blending until fully combined and smooth. Transfer to a bowl and freeze for 30 minutes to 1 hour.
• Scoop and portion chilled filling into 24 balls, about ½ tablespoon each. Transfer to a plate and freeze until completely hardened, about 2 hours.
• Meanwhile, make dough: In a large bowl, whisk together rice flour and salt. Drizzle in condensed milk and boiling water, then stir to evenly distribute. Drizzle in room-temperature water and stir until fully combined. Knead until dough is smooth and pulls away from the bowl. Cover and let rest for 30 minutes.
• On a clean surface lightly dusted with more rice flour, roll dough out into a long rope. Cut rope into 24 equal pieces, then flatten each piece into a 2”-wide round. Place a ball of filling in the middle of each round, then gently guide and coax the wrapper to fully seal the filling inside the dough.
• In a medium pot of boiling water over medium-low heat, add tang yuan in batches, making sure not to overcrowd the pot. Boil until the tang yuan floats, stirring occasionally, about 6 minutes. Continue cooking for 1 minute more, then transfer to a bowl to serve.
• Serve tang yuan hot, with a few ladles of cooking broth in each bowl.

Steps:

• Cook rice with 1 teaspoon kosher salt according to package directions. Set aside to cool.
• Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks.
• Season with 3/4 teaspoon salt and black pepper to taste, then add peas and 1 cup sauce; simmer on low, covered, about 20 minutes.
• Preheat oven to 400°F.
• In a large bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce and mix well. Rice should be a bit sticky.
• Spray a 9 x 13 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
• Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer. Fill with the meat and peas.
• Top with 3/4 cup mozzarella cheese.
• Cover with remaining rice and press until even. Top with remaining sauce, remaining 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella.
• Cover with foil and bake 30 minutes, until hot. Garnish with parsley or basil if desired, cut into 8 pieces and serve.