*  Exported from  MasterCook  *
                       RICEBALLS - RITA TAULE BTVC62A
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Italian                          Side Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cup           Long grain rice
      1/4  cup           Tomato sauce
    4      cup           Water
      1/4  pound         Diced mozzarella
      1/2  pound         Chopped meat
    3                    Eggs
      1/2  Medium        onion -- chopped
    1                    Tomato sauce for color
    1                    Salt & pepper to taste
    3      tablespoon    Grated cheese
    1                    Garlic powder to taste
    1                    Garlic powder to taste
      1/4  cup           Peas
    1                    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 360F. 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.
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