Supplier

I discovered suppli in Italy, and since then, I've been making the recipe at home. In the Lazio region's kitchen, these little rice balls filled with meat and cheese often appear as a snack or a quick main dish. It's not a quick recipe, but it's not very complicated either, if you have a little patience. The hardest part is waiting for the rice to cool; everything else comes together quite naturally.

Quick Info

Total time: about 1 hour and 30 minutes (depending on how quickly the mixture cools)
Preparation time: 25-30 minutes
Cooking time: 45-50 minutes
Servings: 12-14 suppli (depending on their size)
Difficulty: medium (requires some attention while shaping)
Recipe type: warm snack or main dish, Italian-inspired

Ingredients

200 g ground beef
1 small onion
100 ml wine (white or red)
30 g butter for the start + 50 g butter for finishing
400 g rice (risotto type or short-grain)
250 ml tomato sauce (or passata)
100 g grated cheese (for pasta, like parmesan or grana)
1 egg (for the mixture)
salt
pepper (optional)
about 200 g mozzarella (or similar cheese)
3 eggs (for breading)
breadcrumbs
oil for frying (for deep frying)

Instructions

1. Start with the rice filling. Put 30 g of butter in a large pan over low heat. Add the finely chopped onion and sauté until it becomes translucent, without burning.

2. Add the ground meat over the onion. Stir and cook for 2-3 minutes until it changes color.

3. Pour in the wine and let it simmer for 1-2 minutes to reduce the alcohol.

4. Add the tomato sauce, salt, and (if desired) pepper. Let it simmer on low heat until the liquid starts to reduce.

5. When the sauce thickens, add the rice to the pan and mix well. Gradually add 1-2 glasses of water (or clear broth) as the rice absorbs the liquid. Let everything cook together, stirring frequently. The rice should be almost cooked, not completely soft.

6. Remove the pan from heat. Add 50 g of butter and the grated cheese to the hot rice and mix well until combined.

7. Add 1 beaten egg and quickly incorporate it while the mixture is still warm. The egg helps bind the mixture.

8. Transfer everything to a tray or a large plate to cool faster. Let it sit at room temperature until the mixture is completely cool and easy to shape.

9. Meanwhile, cut the mozzarella into small cubes (about 1 cm) and let it drain in a sieve to remove excess whey.

10. Once the mixture has cooled, take a spoonful of the mixture in your palm, flatten it slightly, and place 2-3 cubes of mozzarella in the center. Cover with a bit more rice and shape everything into an oval or cylindrical form, roughly the size of a longer meatball.

11. Repeat until you finish the mixture and the mozzarella.

12. Beat the 3 eggs for breading in a separate bowl. Place breadcrumbs on a flat plate.

13. Dip each suppli in the beaten egg and then in the breadcrumbs, ensuring they are evenly coated.

14. Heat oil in a deep pan or frying pot. The oil should be enough for the suppli to float (essentially, a deep-fry). Fry in batches over medium heat until golden brown, then remove them to absorbent paper.

Why I make this recipe often

Suppli work well as a warm snack or as a main dish, especially if you have leftover meat or rice. They are filling and remain tasty even after a few hours. You can take them to go or easily reheat them if there are leftovers.

Tips and Variations

Tips

Don't rush the cooling of the rice mixture – it's much easier to shape once it's completely cool.
Make sure to drain the mozzarella before using it, so it doesn't make the mixture soggy during frying.
Don't leave the suppli in the oil too long, or they will dry out.

Substitutions

If you don't have mozzarella, you can use cheddar or even fresh cheese. Any cheese that melts nicely will work.
The meat can be replaced with chicken, or you can leave the mixture with just rice and cheese for a meatless version.

Variations

If you like, you can add some chopped herbs to the mixture, but the classic recipe doesn't call for it.
Some people sprinkle extra grated cheese on top before serving.

Serving Ideas

They are delicious hot, with a simple tomato sauce or even plain, alongside a green salad.
You can also make them smaller, as an appetizer for a festive meal.

Frequently Asked Questions

What kind of rice do I use for suppli?
The ideal rice is short-grain, similar to risotto. You can use regular rice, but long-grain rice doesn't bind as well.

Can I use chicken instead of beef?
Yes, chicken can be used, but the texture and flavor will be slightly different. Ground beef remains juicier after frying.

Can I make suppli without meat?
Yes, omit the meat, and you will have a tasty vegetarian version.

Do I have to fry them in a deep fry?
For a crispy crust, deep frying in plenty of oil is necessary. They won't brown as evenly in a pan with a little oil.

Can I freeze suppli before or after frying?
The result won't be as good after freezing. The rice mixture becomes wetter, and the crust loses its texture.

Nutritional Values

The values are approximate for an average suppli (based on the above ingredients):

Calories: about 170-200 kcal/piece
Protein: 7-9 g
Fat: 7-10 g (varies depending on how much oil they absorb)
Carbohydrates: 22-25 g

The exact content depends on the type of cheese, meat, and how much oil remains in the final product.

Storage and Reheating

Suppli are best freshly fried, but they can be stored in the fridge for 1-2 days in a sealed container. To reheat, use the oven or a pan, not the microwave, to avoid softening the crust. If left too long, the mozzarella inside changes texture. Freezing is not recommended.

 Ingredients: 200 g minced meat (beef) 1 small onion 100 ml wine 30 + 50 g butter 400 g rice 250 ml broth 100 g grated cheese (for pasta) 1 egg salt mozzarella (about 200 g) + 3 eggs and breadcrumbs

 Tags:  meat croquettes