Rice Balls

Ingredients

1 cup rice - cooked

1/2 cup ground beef – cooked

2 eggs – beaten

1/2 teaspoon black pepper

Oil for frying

Mix together the rice and meat. Stir in the parsley, grated cheese and the mozzarella.

Season with the black pepper and garlic powder.

Bind together using one of the beaten eggs.

With slightly moist fingers, shape this mixture into small meatballs.

Dip the rice balls in the remaining egg and then roll them in the breadcrumbs.

Set the balls aside to rest for about 20 minutes.

Heat the oil and then lower in the rice balls. Remove when golden and crisp. Drain quickly on paper towels and serve as soon as possible.

Adapted from The Taste of Italy by Frederic Lebain & Jean Paul Paireault.

These are a really big hit whenever I serve them. I hope you all enjoy them as much!

Cook and Enjoy with Love,

Catherine

Saturday, January 23, 2010 - 9:41am