Rice Balls

Rice Balls

Ingredients

½ cup rice

TT dry white wine

Salt and pepper

TT grated Parmesan, plus extra for garnish

2 large eggs

TT extra-virgin olive oil

¼ cup onion, diced

2 cloves garlic, crushed

4 oz ground lean beef

TT basil

2 tablespoons tomato paste

TT Marinara sauce

1 teaspoons sugar

1/4 cup frozen or fresh peas

TT seasoned bread crumbs

2 cups vegetable oil

Directions

Put water & wine with rice and cook. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 10 mins . Rice must be chilled.  In a large frying pan over medium heat add oil, sauté onions and the chopped garlic for 2 minutes; add in the beef, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce, water, and sugar until it all becomes thick in texture. Add peas while still warm take off heat and set aside. Add salt and pepper, to taste.

Take 2 tablespoons of the rice mixture, place in hand and form a small cup.

Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.