Rice Balls with Meat Sauce

Rice Balls with Meat Sauce

Recipe from Taste of Home


Ingredients:

1 lb. ground beef
1 small onion, finely chopped (since I HATE onions, I used about 1 tsp. of onion so finely minced it is nearly non existent, more like onion juice I guess)
3 garlic cloves, minced
2 cans (15 oz. each) tomato sauce
1 can (14 oz.) water packed artichoke hearts, drained and chopped
1 cup frozen peas
1 jar (4 1/2 oz.) sliced mushrooms, drained
3 bay leaves
1 tbsp. sugar
2 tsp. dried oregano
2 tsp. dried basil
1/4 tsp. pepper

CHEESE STUFFED RICE BALLS:

3 eggs
2 1/2 cups cooked rice
1/3 cup butter, melted
2/3 Parmesan or Romano cheese
1/4 cup minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
2 oz. mozzarella cheese, cut into 3/8 inch cubes (3/8 in.?? really???)
1 cup dry bread crumbs
oil for frying


Directions:

In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. In a bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1 1/2 inch balls. Press a mozzarella cube into each; reshape balls.

In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep fryer or skillet, heat oil to 375 degrees. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves from meat sauce; serve with rice balls.