Boil the rice the day before, gradually adding water in small portions and salt to taste.
Finally, add the Căsuța Mea butter and mix everything together.
Let cool completely and refrigerate overnight.
The next day prepares 3 deep plates:
Place flour in one bowl, breadcrumbs in a second bowl, and eggs in a third bowl, season with a little salt and black pepper and beat thoroughly.
Cut the mozzarella into 20 cubes. Finely grate the Parmesan and add to the cold rice. Then, with wet hands, form 20 roughly equal balls and flatten them with your finger.
Place a cube of Mozzarella Căsuța Mea cheese in the center, then form a ball of rice, giving it a round shape, roll the resulting meatballs in flour, dip them in beaten eggs, and then roll them in breadcrumbs.
Pour the oil into a saucepan, place it over medium-high heat and let it heat up thoroughly.
Drop the meatballs into the hot oil in 3-4 batches and fry for 8-9 minutes. They should be golden brown and crispy on the outside, but still chewy on the inside.
Place them on a plate lined with paper towels to drain off excess oil.
Serve the meatballs with sour cream sauce.
In a bowl, add:
Căsuța Mea sour cream, grated garlic clove, sweet paprika, salt to taste, and finely chopped parsley.
Mix very well.
We can serve meatball risotto with creamy Căsuța Mea sauce and a cold beer!
