|
|
SICILIAN RICE BALLS 4 c. cooked white rice 1/3 c. grated Parmesan cheese 3 Tbsp. butter or margarine, melted 2 eggs, well beaten 1/2 tsp. salt dash of pepper 1 egg, beaten 3/4 c. seasoned dry bread crumbs salad oil for frying Meat Filling: 1 lb. any type cooked beef, shredded 2 cloves garlic 3 Tbsp. olive oil 1 medium chopped onion 1/2 pkg. frozen peas 1/4 c. tomato paste 1 c. water 1/2 tsp. salt dash of pepper In large bowl, combine rice, Parmesan cheese and butter; toss lightly with fork to mix well. Add 2 eggs, 1/2 teaspoon salt and dash of pepper; toss to mix well. Refrigerate until well chilled. Make Meat Filling: In 3 tablespoons hot oil in large saucepan, saute beef, garlic and onion until onion becomes transparent. Add tomato paste, frozen peas and 1 cup water; cook slowly, covered, 10 to 15 minutes or until liquid is absorbed. Add 1/2 teaspoon salt and dash of pepper. Shape chilled rice into patties, in the palm of hand, using 1/3 cup rice for each patty. Place 1 heaping tablespoon of filling on each patty, and roll rice around filling, making a ball. Dip rice balls in beaten egg; then roll in seasoned bread crumbs. Fry in skillet until lightly browned on all sides. Variation: Rice may be cooked in 3 cups of tomato sauce mixture until liquid is absorbed. Add Parmesan cheese and toss lightly with fork to mix well. Add 2 eggs, 1/2 teaspoon salt and dash of pepper; toss to mix well. Refrigerate until well chilled. Continue with instructions. Makes 12 rice balls. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |