Recipe by Dee514
My grandmother (on Dad's side) used to make these for supper on Saturday nights. Occasionally I still make them for dinner but I usually serve them as an appetizer at parties or get togethers.
Top Review by gator's mom
These are fantastic! I didn't have tomato paste so I used a can of chipotle peppers with sauce instead. I left out the cup of water and the butter. Switched the chicken liver and chopped beef for left over ham. I used the deep fryer and they turned out beautifully. Put them on a plate with a creamy dip to cut the heat...Everyone loves them. Thank you!
- 1 cup rice
- 4 cups boiling water, salted
- 1⁄4 lb chopped beef
- 2 chicken livers
- 2 tablespoons olive oil
- 1 clove garlic
- 1⁄2 small onion, mnced
- 1⁄4 lb mushroom, sliced
- 2 tablespoons tomato paste
- 1 cup water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup butter
- 3 tablespoons grated parmesan cheese or 3 tablespoons romano cheese
- 2 egg yolks
- 1 egg, lightly beaten
- 1 cup breadcrumbs
- 1 cup olive oil
Directions See How It's Made
- Wash rice and cook in 4 cups boiling, salted water until tender.
- Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in saucepan and brown gently.
- Add mushrooms and cook 1 minute more.
- Add tomato paste and 1 cup warm water and cook 30 minutes.
- Add salt and pepper.
- Drain rice, add butter and grated cheese (Parmesan or Romano) and cool a bit.
- To this, add the egg yolks and the tomato gravy, holding aside the meat and mushrooms.
- Mix rice well.
- Make little balls of rice, place inside each ball some of the meat, liver, mushroom mixture.
- Dip rice balls into lightly beaten egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.
- Can be served plain or with additional gravy.