Put a pot or a dutch oven over medium heat. Add the Extra-Virgin Olive Oil (2 tablespoon) and allow to get hot, then add the Onion (1). Stir and cook until softened, about three minutes. Add Lean Ground Beef (0.5 pound) breaking it up with a spoon, add Salt and Pepper (to taste). Cook until the meat has begun to brown, five to seven minutes.
Add Tomato Passata (415 milliliter), Dried Basil (1/2 teaspoon), salt and stir until is mixed with the meat. Cover and simmer on low for 20 minutes.
Add Arborio Rice (1 1/2 cup) to the meat mixture and stir. Stir half a cup of Beef Broth (3 cup) Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in half cup increments, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth the rice is creamy and just tender, 25 to 35 minutes total.
Remove from the heat; stir Parmesan Cheese (1/2 cup) and Butter (3 tablespoon). Season with Salt and Pepper (to taste). Mix in one of the Egg (3). Allow mixture to cool. Grab a handful of rice, place a cube of Mozzarella Cheese (to taste) in the center, and fold the rice around it to form a nice oval shape. Dip the suppli in the rest of the eggs, and then in the Breadcrumbs (1 cup) making sure it holds together.
Heat the oil to 360 degrees F (180 degrees C) and deep fry the rice balls until golden brown. Drain and serve hot.