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1
In a large pot, combine rice and chicken broth and bring to a boil.
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2
When broth boils, lower heat to a simmer and cover.
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3
Cook for 18 minutes or until rice has almost absorbed all the chicken broth.
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4
Then remove from heat and let rice stand for an additional 15 minutes.
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5
In a saute pan, cook ground beef and sausage on medium high heat until well browned, breaking up the meat with a wooden spoon.
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6
Then, in a mixing bowl, combine 2 lightly beaten eggs, cooked rice, ground beef, sausage, pepperoni, 1 cup of breadcrumbs and the Parmesan cheese.
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7
Mix ingredients together so mixture is well combined.
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8
Add salt and pepper to taste.
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9
To form the rice balls, take a baby mozzarella ball and roll 3 tablespoons worth of the rice mixture around it to form a ball, ensuring the cheese is fully covered.
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10
Form all rice balls and set aside.
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11
Lightly beat the remaining eggs with the milk in a bowl.
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12
Place the remaining breadcrumbs on a separate plate.
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13
And place the flour on another plate.
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14
Take each rice ball one at a time and roll in flour coating completely then dip it into the egg mixture to coat and then in the breadcrumbs so they are coated thoroughly.
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15
Set aside.
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16
Heat oil to medium high heat and fry the rice balls for about 4-5 minutes or until golden brown, turning as necessary.
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17
Remove the rice balls with a slotted spoon.
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18
Let stand for 3 minutes and serve with a side of marinara sauce.
