Ingredients Jump to Instructions ↓

  1. 2 c Long grain rice

  2. 4 c Water

  3. 1/2 lb Chopped meat

  4. 1/2 Medium onion; chopped

  5. 1 Salt & pepper to taste

  6. 1/4 c Peas

  7. 1/4 c Tomato sauce

  8. 1/4 lb Diced mozzarella

  9. 3 Eggs

  10. 1 Tomato sauce for color 3 tb Grated cheese

  11. 1 Garlic powder to taste

  12. 1 Salt, pepper, parsley

  13. 17 minutes. Remove from heat and cool to room temperature. Heat oil in a large saute pan over medium-high heat. Add the onion and saute until soft, about 5 minutes. Add the chopped meat and seasoning and saute until the meat just loses its raw color, about 5 minutes longer. Add the tomato sauce and peas and cook until the liquid evaporates and the peas are just tender, about 10 minutes longer for fresh peas, or about 5 minutes for thawed. In a mixing bowl, beat

  14. 2 of the eggs. Add the cooled rice and the grated cheese and seasonings. Scoop about 3 Tbl of the rice mixture into the palm of one hand (wet hands first) and press it out to form an even round. Place about 1/2 Tbl of the meat mixture and one small chunk mozzarella in the center of the patty, then gently close your hand to encase the filling in the rice. Use both hands to roll the stuffed rice into a ball. Continue making balls until all ingredients are used. Beat the remaining

  15. 1-2 eggs in a small bowl and pour the bread crumbs into a small bowl. Roll each rice ball in the egg to coat completely, then roll in the bread crumbs to cover well. Set aside until all balls are coated. Pour oil in a deep fryer or saucepan to a depth of

  16. 4 inches. Heat to 360F. Carefully drop the rice balls, a few at a time, into oil and fry, turning frequently, until golden brown all around, about 5 minutes. With a slotted utensil, transfer to paper toweling to drain. If desired, place in a low oven to keep warm until all are cooked. Serve warm.


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