MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rita's Riceballs
Categories: Rice, Cheese, Pork, Vegetables
Yield: 12 Servings

2 c Long grain rice
1/4 c Tomato sauce
4 c Water
1/4 lb Diced mozzarella
1/2 lb Chopped pork
3 lg Eggs
1/2 md Onion; chopped
Tomato sauce for color
Salt & pepper
3 tb Grated cheese
Garlic powder
1/4 c Peas
Salt, pepper & parsley

Wash and drain rice. Boil water in saucepan over high
heat. Add the drained rice and bring to a boil. Stir
once, reduce heat to low, cover and simmer until the
liquid is absorbed and the rice is al dente and slightly
sticky, about 17 minutes. Remove from heat and cool to
room temperature.

Heat oil in a large saute pan over medium-high heat. Add
the onion and saute until soft, about 5 minutes. Add the
chopped meat and seasoning and saute until the meat just
loses its raw color, about 5 minutes longer. Add the
tomato sauce and peas and cook until the liquid
evaporates and the peas are just tender, about 10 minutes
longer for fresh peas, or about 5 minutes for thawed.

In a mixing bowl, beat 2 of the eggs. Add the cooled rice
and the grated cheese and seasonings. Scoop about 3 Tbl
of the rice mixture into the palm of one hand (wet hands
first) and press it out to form and even round. Place
about 1/2 Tbl of the meat mixture and one small chunk
mozzarella in the center of the patty, then gently close
your hand to encase the filling in the rice. Use both
hands to roll the stuffed rice into a ball.

Continue making balls until all ingredients are used.
Beat the remaining 1-2 eggs in a small bowl and pour the
bread crumbs into a small bowl. Roll each rice ball in
the egg to coat completely, then roll in the bread crumbs
to cover well. Set aside until all balls are coated.

Pour oil in a deep fryer or saucepan to a depth of 4
inches. Heat to 360ºF/182ºC. Carefully drop the rice
balls, a few at a time, into oil and fry, turning
frequently, until golden brown all around, about 5
minutes. With a slotted utensil, transfer to paper
toweling to drain.

If desired, place in a low oven to keep warm until all
are cooked. Serve warm.

Recipe By: Rita Taule

RECIPE FROM: http://recipesource.com

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