MEATS SICILIAN RICE BALL 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
