Rice Balls

Submitted by: JoAnn Dennis DeNitto
Recipe brought to U.S. from Sicily by Phil's Grandmother around 1910

Difficulty: Difficult - for experienced cooks

Ingredients

4 CUPS RICE
9 CUPS WATER
1 TABLESPOON SALT
¼ POUND BUTTER
½ CUP PARMESAN CHEESE
4 EGG YOLKS (RESERVE WHITES)

FILLING

1 POUND LEAN GROUND MEAT
1 MEDIUM ONION (CHOPPED)
1 ROUND TABLESPOON TOMATO PASTE
½ CUP CANNED PEAS
SALT & PEPPER TO TASTE
CHOPPED PARSLEY TO TASTE

1 ½ CUPS UNSEASONED BREAD CRUMBS
2 TABLESPOONS FLOUR

Method

COOK RICE. ADD BUTTER, CHEESE, & EGG YOLKS TO HOT RICE. MIX WELL. REFRIDGERATE UNTIL COLD.

SAUTE ONION IN SMALL AMOUNT OF BUTTER UNTIL GOLDEN, ADD GROUND MEAT & SALT & PEPPER. WHEN DONE, ADD TOMATO PASTE & SIMMER FOR 5 MINUTES. DRAIN IN STRAINER TO REMOVE ALL FAT. ADD PEAS & PARSLEY.

BEAT EGG WHITES UNTIL ALMOST STIFF.
FORM RICE BALLS W/ 1 TABLESPOON MEAT MIXTURE IN CENTER. I USE ¼ CUP RICE MIXTURE FOR EACH HALF. COAT RICE BALLS IN EGG WHITES & ROLL IN BREAD CRUMB & FLOUR MIXTURE.

FRY IN HOT OIL IN DEEP FRYER UNTIL GOLDEN.

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