Italian Rice Balls

Everyone loves these. They are excellent served with a salad and bread as a light lunch or main course. Just adjust the size and/or the quantity.

• Ready In: 1 hr 30 mins
• Yields: 10 large balls

Ingredients

• 1  lb lean ground beef
• 1⁄2 teaspoon garlic powder
• 1⁄2 tablespoon black pepper
• 1  cup  raw converted rice
• 1  cup  spaghetti sauce
• 1  cup  grated romano cheese or 1  cup parmesan cheese
• 1  egg
• 1  tablespoon water
• 1  cup  Italian seasoned breadcrumbs

Directions

1. Cook converted rice according to package.
2. Cool rice and reserve.
3. Saute ground beef, crumbling well.
4. Season beef generously with garlic powder and black pepper.
5. Combine seasoned meat and cooled rice.
6. Mix in spaghetti sauce and cheese.
7. Divide mixture into ten baseball sized balls.
8. Place on nonstick cookie sheets.
9. Chill.
10. Can be IQF frozen at this point and put into freezer bags.
11. Combine egg and water in a bowl.
12. Pour breadcrumbs into a bowl.
13. Dip each ball in egg wash and then into crumbs to coat.
14. Bake@ 350 for 30 minutes, or if baking from frozen add 15 minutes.