RICE BALLS

By francesn

Ingredients

• 1 LB GROUND BEEF
• 3 CUPS COOKED RICE
• 1/2 LB MOZZARELLA CHEESE, SHREDDED
• 1 CAN 6 TO 8 OUNCES PEAS
• 1/3 CUP GRATED PARMESAN CHEESE
• 1 8OUNCE CAN TOMATO SAUCE
• 1 SMALL ONION, CHOPPED
• 1 TABLESPOOON SALT
• 2 TABLESPOONS PEPPER
• BREAD CRUMBS,AS NEEDED
• 6 EGGS
• 4-5 CUPS VEGETABLE OIL

Preparation

Step 1

IN A LARGE SKILLET, SAUTE ONION AND BEEF UNTIL COOKED. IN A LARGE BOWL, COMBINE RICE, BEEF, PEAS, TOMATO SAUCE, MOZZARELLA AND PARMESAN CHEESES, SALT AND PEPPER. MIX WELL AND REFRIGERATE FOR AT LEAST 90 MINUTES. IN A MIXING BOWL, ADD EGGS AND BEAT. PLACE BREAD CRUMBS IN A SEPARATE BOWL.

TAKE A SMALL AMOUNT OF RICE MIXTURE AND FORM INTO BALL, ROLL THE BALL FIRST IN BREAD CRUMBS, THEN IN EGG, THEN IN BREAD CRUMBS AGAIN.
REPEAT UNTIL THERE IS NO MORE RICE MIXTURE.

PLACE OIL IN A LARGE POT AND HEAT.
DROP RICE BALLS IN OIL AND COOK UNTIL LIGHTLY BROWNED.