Paola Dimartino's Rice Balls

"These are delicious and kids really like 'em."
 
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Ready In:
43mins
Ingredients:
12
Yields:
8-12 rice balls
Serves:
6-8
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ingredients

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directions

  • Cook rice according to package directions (you should have 8 cups cooked).
  • 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.
  • Stir in tomato sauce, salt and pepper. Bring to a boil, reduce heat and simmer 20 to 25 minutes, stirring occasionally, until thickened.
  • Remove from heat. Cool slightly.
  • In a large bowl, mix warm rice and margarine or butter until melted.
  • Stir in cheese. Mixture should be sticky.
  • (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).
  • 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.
  • Fill indentation with 2 teaspoons Meat Sauce.
  • Cover with a second scoop of rice, flat side down, and press together to form a ball.
  • Heat oil in a Dutch oven or electric deep fryer to 375 degrees F.
  • Beat egg whites in a small bowl.
  • Put bread crumbs on a sheet of waxed paper.
  • 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.
  • Reheat remaining Meat Sauce and serve on the side.

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