Spoon two-thirds of the rice mixture into the prepared bundt pan. This is very important to prevent sticking.Īdd the peas and diced mozzarella to the meat and sauce, and toss gently to incorporate. Make sure it is evenly coated and there are no bald spots. Dust the inside of the pan with 3 tablespoons of the breadcrumbs. Preheat the oven to 350 degrees F. Using 1 tablespoon of the butter, grease the inside of a Bundt pan or a 3 1/2-quart Dutch oven, making sure to coat it very well.
Continue with the remaining balls, and then toss to coat evenly in the sauce. When golden brown and crispy all around, remove the balls using a slotted spoon to the bowl with the sausage and sauce. When the oil is hot, fry the balls in 2 batches, turning them as needed with a slotted spoon to brown the balls evenly, about 4 minutes. Scoop 1-tablespoon mounds of the mixture into damp hands and roll into uniform balls. Heat 1/2-inch of olive oil in a medium straight-sided pan. Using your hands, mix in the beef, until just combined. Stir in the oregano, the remaining 1/4 teaspoon salt and the remaining 1/2 cup cheese. Meanwhile, in a separate medium bowl, mix together 2 tablespoons of the breadcrumbs, the milk and the remaining egg with a fork and let the mixture sit for 5 minutes to thicken. Add 2 cups of the sauce to the reserved sausage and set aside.
Reduce the heat to low and simmer, stirring occasionally with a wooden spoon for 15 to 20 minutes. Add the basil, cheese rind and tomatoes, and bring to a simmer. Cook, stirring constantly until fragrant and the shallots are soft, 1 minute. Reduce the heat to medium and add the garlic, shallots and 1/4 teaspoon of the salt. Using a slotted spoon, remove the sausage to a medium bowl and set aside. Add the sausage to the hot oil and cook until browned, breaking it up with the back of a wooden spoon as it cooks. Remove the sausage from the casing and break into small, bite-size pieces. Meanwhile, heat the extra-virgin olive oil in a medium nonreactive saucepan over medium-high heat. Stir in 2 1/2 cups of the cheese and 3 of the eggs until well combined, and set aside. Pour the rice into a large bowl and cool to room temperature, stirring occasionally. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer, stirring once, until the rice is still slightly undercooked but the liquid is absorbed, 8 minutes. In a large saucepan combine the rice, chicken broth, 1 1/4 teaspoons of the salt and the bay leaf.
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