Italian Rice Balls
"Everyone loves these. They are excellent served with a salad and bread as a light lunch or main course. Just adjust the size and/or the quantity."
photo by Anonymous
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Yields:
-
10 large balls
ingredients
- 1 lb lean ground beef
- 1⁄2 teaspoon garlic powder
- 1⁄2 tablespoon black pepper
- 1 cup raw converted rice
- 1 cup spaghetti sauce
- 1 cup grated romano cheese or 1 cup parmesan cheese
- 1 egg
- 1 tablespoon water
- 1 cup Italian seasoned breadcrumbs
directions
- Cook converted rice according to package.
- Cool rice and reserve.
- Saute ground beef, crumbling well.
- Season beef generously with garlic powder and black pepper.
- Combine seasoned meat and cooled rice.
- Mix in spaghetti sauce and cheese.
- Divide mixture into ten baseball sized balls.
- Place on nonstick cookie sheets.
- Chill.
- Can be IQF frozen at this point and put into freezer bags.
- Combine egg and water in a bowl.
- Pour breadcrumbs into a bowl.
- Dip each ball in egg wash and then into crumbs to coat.
- Bake@ 350 for 30 minutes, or if baking from frozen add 15 minutes.
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Reviews
-
This recipe was very easy and very tasty. My kids helped to make it, and thought that it was excellent good when they dipped it into spaghetti sauce. I used an ice cream scooper to make the balls with, which was perfect size. I will make this recipe again. -
Wonderful flavor! Didn't add the 1/2 Tbsp. of pepper as listed, decreased the amt. to 1/2 tsp. Baseball size was too large for us so shaped ours more like golfball size. Next time will serve with warmed marinara as a dipping sauce. Great recipe, Thank You.
RECIPE SUBMITTED BY
Chefiebig
Canada
