-
1
Cook the rice according to package directions, until creamy.
-
2
Cook meat pieces in tomato sauce until tender.
-
3
Meanwhile, put garlic, onion, and oil in fry pan and saute until brown.
-
4
Add mushroom and cook a bit longer until mushrooms are tender.
-
5
Add salt and pepper to taste.
-
6
When meat is tender grind to a fairly fine consistency.
-
7
Add tomato paste as needed to make a thick coarse paste.
-
8
Add mushrooms and onion mixture and just enough of the sauce to keep the meat mixture moist.
-
9
Add parsley and oregano, keeping moist.
-
10
Set aside.
-
11
To the creamy rice, add butter and parmesan cheese.
-
12
Allow to cool.
-
13
To the cooled rice add the eggs and mix well and set aside.
-
14
Make meatballs out of the meat mixture about 1 to 1 1/2 inches in diameter.
-
15
Set aside.
-
16
T he cooled rice should be thick with eggs, cheese and butter.
-
17
Take a handful of the rice mixture in the palm of one hand and form a half ball.
-
18
Insert a meatball into the indentation of the rice.
-
19
Take another handful of rice to complete the ball.
-
20
Round and smooth out the rice to the size of an orange.
-
21
When all are formed, roll each ball gently first in an egg/milk wash, then in the breadcrumbs.
-
22
Allow the breaded rice balls to dry completely.
-
23
When dry, fry a few at a time in olive oil, until nicely browned.
-
24
Drain on absorbent toweling.
-
25
Serve warm or at room temperature.
-
26
If served warm, aerve tomato sauce on the side for dipping.
