Rice balls stuffed with ground beef

Here’s a detailed, step-by-step recipe for rice balls stuffed with ground beef—crispy on the outside, savory on the inside, perfect as a snack or meal. I’ll include tips for cooking and variations too.

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Ingredients (makes ~8-10 rice balls)

For the Rice:

• 2 cups short-grain rice (like sushi rice)

• 2 ½ cups water

• ½ tsp salt

• 1 tsp sesame oil (optional, for flavor)

For the Ground Beef Filling:

• 250 g (about ½ lb) ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp soy sauce

• 1 tsp oyster sauce (optional, for extra umami)

• ½ tsp black pepper

• ½ tsp paprika or chili powder (optional for mild heat)

• 1 tsp cooking oil

For Coating and Frying:

• 1 cup all-purpose flour

• 2 eggs, beaten

• 1–2 cups panko breadcrumbs (or regular breadcrumbs)

• Vegetable oil for deep frying

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Instructions

Step 1: Cook the Rice

1. Rinse the rice in cold water until water runs clear.

2. Combine rice, water, and salt in a pot or rice cooker. Cook until tender.

3. Once cooked, let it cool slightly. Drizzle with sesame oil if desired and mix gently.

Step 2: Prepare the Ground Beef Filling

1. Heat 1 tsp oil in a pan over medium heat.

2. Sauté onions until translucent, then add garlic and cook 30 seconds.

3. Add ground beef, breaking it apart with a spatula. Cook until browned.

4. Stir in soy sauce, oyster sauce, black pepper, and paprika/chili powder.

5. Cook until liquid evaporates and mixture is well combined. Remove from heat and cool slightly.

Step 3: Form the Rice Balls

1. Wet your hands with water (prevents sticking).

2. Take a small handful of rice (about ¼ cup) and flatten it into a disc.

3. Place 1–2 tsp of beef filling in the center.

4. Gently wrap the rice around the filling and form a tight ball or oval.

5. Repeat with remaining rice and filling.

Step 4: Coat the Rice Balls

1. Roll each rice ball in flour, tapping off excess.

2. Dip into beaten egg, then coat with breadcrumbs. Ensure even coverage.

Step 5: Fry the Rice Balls

1. Heat oil in a deep pan (enough to submerge the balls) to 170–180°C (340–350°F).

2. Fry rice balls in batches for 3–4 minutes or until golden brown.

3. Remove and drain on paper towels.

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Tips & Variations

• Baking Option: Spray or brush with oil and bake at 200°C (400°F) for 20–25 minutes, turning halfway, for a healthier version.

• Cheese Twist: Add a small cube of mozzarella inside with the beef for a melty surprise.

• Seasoning Ideas: Mix a little teriyaki sauce or Worcestershire sauce into the beef for a richer flavor.

• Rice Texture: Make sure rice is slightly sticky but not mushy; it should hold shape when forming balls.

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These rice balls are crispy outside and savory inside, perfect for parties, lunch boxes, or snacks.

If you want, I can also give a Japanese-style version called “onigiri korokke” that uses similar ingredients but is even crispier and flavorful.