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1
Cook rice according to package directions (you should have 8 cups cooked).
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2
Meanwhile make Meat Sauce: In a medium-size skillet over medium heat, cook ground beef, onion and garlic 10 minutes, stirring to break up beef, until meat is lightly browned and onion translucent.
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3
Stir in tomato sauce, salt and pepper.
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4
Bring to a boil, reduce heat and simmer 20 to 25 minutes, stirring occasionally, until thickened.
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5
Remove from heat.
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6
Cool slightly.
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7
In a large bowl, mix warm rice and margarine or butter until melted.
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8
Stir in cheese.
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9
Mixture should be sticky.
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10
(Can be done up to 2 days ahead and refrigerated.)
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11
Line a cookie sheet with waxed paper.
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12
Using a medium-size ice-cream scoop, place leveled scoops of rice mixture on prepared cookie sheet (the recipe says you should have 24, but I only got 16, which worked fine).
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13
Now shape rice balls one at a time (each ball is formed of two scoops): Hold one scoopful flat side up in your left hand and make a small indentation in center with right thumb.
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14
Fill indentation with 2 teaspoons Meat Sauce.
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15
Cover with a second scoop of rice, flat side down, and press together to form a ball.
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16
Heat oil in a Dutch oven or electric deep fryer to 375 degrees F.
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17
Beat egg whites in a small bowl.
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18
Put bread crumbs on a sheet of waxed paper.
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19
Roll rice balls in egg whites to coat, then in bread crumbs.
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20
Fry balls 6 at a time, 2 to 3 minutes until golden.
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21
Remove with slotted spoon and drain on paper towels.
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22
Reheat remaining Meat Sauce and serve on the side.
