Total Time
43mins
Prep 40 mins
Cook 3 mins

These are delicious and kids really like 'em.

Ingredients Nutrition

Directions

  1. Cook rice according to package directions (you should have 8 cups cooked).
  2. Meanwhile make Meat Sauce: In a medium-size skillet over medium heat, cook ground beef, onion and garlic 10 minutes, stirring to break up beef, until meat is lightly browned and onion translucent.
  3. Stir in tomato sauce, salt and pepper. Bring to a boil, reduce heat and simmer 20 to 25 minutes, stirring occasionally, until thickened.
  4. Remove from heat. Cool slightly.
  5. In a large bowl, mix warm rice and margarine or butter until melted.
  6. Stir in cheese. Mixture should be sticky.
  7. (Can be done up to 2 days ahead and refrigerated.) Line a cookie sheet with waxed paper. Using a medium-size ice-cream scoop, place leveled scoops of rice mixture on prepared cookie sheet (the recipe says you should have 24, but I only got 16, which worked fine).
  8. Now shape rice balls one at a time (each ball is formed of two scoops): Hold one scoopful flat side up in your left hand and make a small indentation in center with right thumb.
  9. Fill indentation with 2 teaspoons Meat Sauce.
  10. Cover with a second scoop of rice, flat side down, and press together to form a ball.
  11. Heat oil in a Dutch oven or electric deep fryer to 375 degrees F.
  12. Beat egg whites in a small bowl.
  13. Put bread crumbs on a sheet of waxed paper.
  14. Roll rice balls in egg whites to coat, then in bread crumbs. Fry balls 6 at a time, 2 to 3 minutes until golden. Remove with slotted spoon and drain on paper towels.
  15. Reheat remaining Meat Sauce and serve on the side.

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