How to make
Boil the rice according to the manufacturer's instructions - each type and brand may vary in the liquid/rice ratio (dissolve the broth cube in the water). Allow the cooked rice to cool.
Knead the minced meat with the black pepper, paprika, half of the spring onions and half of the parsley. Beat one egg and add the yolk to the minced meat and set aside the egg white for the rice. We will need the remaining eggs for the breading.
From the minced meat, make balls, a little smaller than a walnut and scald them for 6-7 minutes in boiling water over high heat. Remove and let them drain well.
Mix the cooled rice with the egg white, which you set aside earlier, black pepper, a little salt, the grated garlic clove and the remaining parsley and spring onions.
Take a handful of the rice and flatten it, putting the meatball in the middle and close it up, by forming a ball. After each one, you need to wet your hands, so that it doesn't stick and it's easy to shape!
Prepare about 10 oz (300 g) of breadcrumbs and two eggs - beaten and salted. Roll first in breadcrumbs, then in egg and again in breadcrumbs. The order is important, because if you dip the balls in the egg first, they will fall apart easily, because of the texture that the rice gives them.
Arrange the finished meatballs/croquettes onto baking paper and place in an oven heated to 390°F (200°C), until they aquire a nice golden brown color - about 20 minutes. As soon as you see them start to aquire a golden brown color, take them out immediately, since some may crack slightly and the rice will start to come out, which is not fatal, but will spoil their appearance.
Serve them warm or at room temperature with a sauce of your choice - tomato-basil, cheese sauce, garlic sauce.
Enjoy your meal!
