rice balls with meat sauce
Pork
Rice Balls with Meat Sauce
My mom's deep-fried rice balls, flavored with traditional Italian cheeses, make a hearty main dish. She serves them with her special spaghetti sauce - my favorite - featuring ground beef and artichoke hearts. -Concetta Maranto Skenfield, Bakersfield, California
Ingredients
- 1 pound ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (15 ounces each) tomato sauce
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 cup frozen peas
- 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 3 bay leaves
- 1 tablespoon sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/4 teaspoon pepper
- 3 eggs
- 2-1/2 cups cooked rice
- 1/3 cup butter, 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 cubed part-skim mozzarella cheese
- 1 cup dry bread crumbs
- oil for deep-fat frying
Directions
- 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.
- For rice balls, in a large 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 375°. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls.
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