Rice Balls

By phowley

Ingredients

• 2 lb coarsley ground pork
• 1/2 c carrots
• 1/2 c celery
• 1 c frozen peas
• 2 cans (14 oz) pinecone whole tomatoes
• 12 oz fresh white mushrooms
• 1/4 c oil
• 2 tsp salt
• 2 tsp pepper
• 2 tbsp ground fennel
• 3 eggs
• flavored breadcrumbs

Preparation

Step 1

Finely dice all vegetables except peas.
Cook all together in frying pan with oil until well done.
Lightly cook peas separately to warm.
Cook pork in another lightly oiled frying pan adding salt, pepper, and ground fennel to taste.
Mix pork and vegetables including peas together.
Add rice, cheese, and 2 eggs.
You should have a stiff batter; if it is too moist, add flavored bread crumbs.
Shape balls into any size and roll in beaten egg and then flavored bread crumbs.
Deep fry in fryer or deep sauce pan until golden brown.
Serve warm with sauce on the side.
You can freeze cooled rice balls and then reheat when ready to serve.