Stuffed Fried Rice Balls

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 (6 oz. tomato paste with roasted garlic
  • 3 Garlic cloves
  • 1 Onion
  • 1 tsp Parsley, fresh

• Refrigerated

  • 3 Eggs

• Pasta & Grains

  • 2 cups Rice, long grain

• Baking & Spices

  • 1/2 tbsp Italian seasoning
  • 1/4 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Oil
  • 1 Oil

• Bread & Baked Goods

  • 1 cup Italian style bread crumbs

• Dairy

  • 2 tbsp Butter
  • 1 cup Mozzarella cheese
  • 1 1/4 cup Parmesan

• Liquids

  • 4 cups Water

Found on olgascooking.com

Description

Ingredients

• Rice:
• 4 cups water
• 2 cups long grain rice
• 2 tbsp. butter
• 1 tsp. salt
• ¼ tsp. pepper
• 1 cup shredded Parmesan cheese
• 3 eggs
• Stuffing:
• 2 tbsp. oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp. fresh parsley, minced
• ½ tbsp. Italian seasoning
• 1 lb. extra lean ground beef
• 1 tsp. salt
• 1 (6 oz.) tomato paste with roasted garlic
• ¼ cup shredded Parmesan
• 1 cup shredded mozzarella cheese
• 1 cup Italian style bread crumbs
• oil for frying

Directions

• To make rice, in a large saucepan combine water, rice, butter, salt, and pepper. Bring to a boil, turn the heat down to low, cover and simmer for 20 minutes, or until rice is cooked. Transfer rice into a bowl and cool. Mix in 1 cup shredded Parmesan cheese and 3 eggs.
• To make stuffing, in a pan over medium-high heat combine oil, onion, garlic, parsley, and Italian seasoning, cook for 5 minutes. Add ground beef and salt, cook for 5 more minutes, breaking beef into chunks. Add tomato paste and cook for 5 more minutes, stirring often. Remove from heat and stir in shredded Parmesan and mozzarella cheeses.
• To make rice ball, scoop about a small handful of rice and roll it into a ball, flatten it out and make small indentation in the middle. Scoop a generous tablespoon of meat stuffing into the center of rice patty and working with your hands fold the rice over the meat, forming it into a ball. Coat the rice ball in bread crumbs. Heat oil to about 350°F and cook rice balls in batches for about 2 minutes or until golden brown. Remove from oil and rest on paper towel to drain off any excess oil. Serve with tomato sauce.