Homemade Suppli al Telefono

In a saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Add ground beef to the saucepan and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in tomato sauce and simmer for 15 minutes, allowing the flavors to meld.

In a separate pot, bring chicken broth to a boil. Add Arborio rice, reduce heat to low, and simmer, covered, for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Stir occasionally to prevent sticking.

Remove the rice from heat and stir in the meat sauce and Parmesan cheese. Season with salt and pepper to taste. Let the mixture cool completely.

Cut the mozzarella cheese into small cubes.

Once the rice mixture is cool enough to handle, take a small amount (about 2 tablespoons) and form it into an oval shape. Press a few cubes of mozzarella into the center and cover with more rice mixture, sealing it well.

In a shallow dish, beat the egg. In another dish, place the breadcrumbs.

Dip each rice ball into the beaten egg, then coat it thoroughly with breadcrumbs.

Heat enough olive oil in a deep pot or fryer to submerge the suppli. Heat the oil to 350°F (175°C).

Carefully drop the suppli into the hot oil and fry for 2-3 minutes, or until golden brown and crispy. Do not overcrowd the pot.

Remove the suppli with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve immediately and enjoy the stringy mozzarella 'al telefono'!