• 1 cup of Arborio Rice (Italian short-grain)
  • 3 large Eggs
  • 1/4 cup grated Pecorino Romano Cheese
  • 3 Tbsp minced Parsley
  • 1/4 cup of Tomato Sauce
  • Salt and Pepper to taste
  • 1/4 cup of diced Mozzarella Cheese
  • 1/2 cup of meat (about 2 ounces)
  • 2 cups of bread crumbs
  • oil for frying
  • Bring 2 1/2 cups of water to boil
  • Add the rice and cook for about 15 minutes. The rice will be firm, drain and put into bowl
  • Lightly beat 1 egg and add to the rice, grated cheese, parsley, 2 Tbsp of sauce and salt and pepper
  • Mix well then refrigerate for 20 minutes
  • Meanwhile mix the mozzarella, meat and the rest of tomato sauce into another bowl
  • Flour hands divide the rice mixture into 10 portions and roll each in to a portion into a small ball about the size of tennis ball.
  • Poke a hole into the center of each ball ith your finger and insert about 1 1/2 tbspon ofthe mozzarella mixture
  • Carefully close hole trying to keep mozzarella mixture in the middle, shapping into balls again.
  • In a shallow dish beat the remaining 2 eggs
  • Spread the bread crumbs on plate
  • Dip the balls first into the eggs turning to coat, then roll in crumbs (try to coat evenly)
  • Let them dry on a plate for about 45 mintues to 1 hour
  • Heat oil in deep fryer or heavy pan until 375 degrees
  • Fry until they are a golden brown on all sides
  • Drain and serve at once with lemon wedges or tomato sauce
  • Hint-I always double this recipe it always seems to disappear

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