Rice Balls with Meat Sauce Recipe

Rice Balls with Meat Sauce Recipe


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

How to make it

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.
Yield: 6-8 servings.