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Rice Balls with Meat Sauce




Source of Recipe


internet


List of Ingredients




1 pound ground beef
1 small onion, finely chopped
3 garlic cloves, minced
2 (15-ounce) cans tomato sauce
1 (14-ounce) can water-packed artichoke hearts, drained and chopped
1 cup frozen peas
1 (4-1/2-ounce) jar sliced mushrooms, drained
3 bay leaves
1 Tablespoon sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon pepper

Cheese-Stuffed Rice Balls:
3 eggs
2 1/2 cups cooked rice
1/3 cup butter or margarine, melted
2/3 cup grated Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces mozzarella cheese, cut into 3/8-inch cubes
1 cup dry bread crumbs
Oil for deep-frying

Recipe



In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. In a bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1-1/2-in. balls. Press a mozzarella cube into each; reshape balls. In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375ºF. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaf from meat sauce; serve with rice balls.

Serving Size : 6

TOH Aug/Sept 2002