Riceballs- Rita Taule Btvc62A

* Exported from MasterCook *

RICEBALLS - RITA TAULE BTVC62A

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Italian Side Dish
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup Long grain rice
1/4 cup Tomato sauce
4 cup Water
1/4 pound Diced mozzarella
1/2 pound Chopped meat
3 Eggs
1/2 Medium onion -- chopped
1 Tomato sauce for color
1 Salt & pepper to taste
3 tablespoon Grated cheese
1 Garlic powder to taste
1 Garlic powder to taste
1/4 cup Peas
1 Salt, pepper -- parsley

Wash and drain rice. Boil water in saucepan over high heat. Add the drained
rice and bring to a boil. Stir once, reduce heat to low, cover and simmer
until the liquid is absorbed and the rice is al dente and slightly sticky,
about 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 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 and 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 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 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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