Rice Balls with Meat Sauce Recipe

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
• CHEESE-STUFFED RICE BALLS:
• 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. Yield: 6-8 servings.

Rice Balls with Meat Sauce published in Taste of Home August/September 2002, p35