Rice Balls with Meat Sauce |
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Prep Time: 50 Minutes Cook Time: 60 Minutes |
Ready In: 110 Minutes Servings: 6 |
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My mom's deep-fried rice balls, flavored with traditional Italian cheeses, make a hearty main dish. She serves them with her special spaghetti sauce - my favorite - featuring ground beef and artichoke hearts. -Concetta Maranto Skenfield, Bakersfield, California Ingredients:
1 pound ground turkey or 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:
1. 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.
2. 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.
3. 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.
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