1 Spanish onion
2 pounds of chopped meat
½ cup green peas
1 pint tomato sauce
salt & pepper
olive oil
1 quart rice
8 eggs
bread crumbs
2 cups mozzarella
1 cup grated parmigiano cheese


Boil large pot of water, cook rice.
Peel onion and chop into small dice.
Heat sauté pan add a little oil, then add onion let brown lightly.
Add meat, allow to brown over medium heat 8-12 minutes, then add tomato sauce and a pinch of salt and pepper.
Add green peas and let tomato sauce reduce with pan uncovered.
Once mixture has thickened, allow it to cool off stove.
In large mixing bowl, mix rice with 4 eggs and the mozzarella and parmigiano cheese.
Mix well by hand.
With both hands, compress rice into a large ball.
If it does not mind well, add 1 more egg, mix well and start over.
Once rice balls bind well mold them tightly and put them on a sheet pan.
Put a rice ball in your left hand, slowly and gently push the thumb of your right hand into the center of the rice making a whole.
With a tablespoon put tomato – meat mixture into hole in rice ball.
1 tablespoon should be enough.
Fold rice over meat to close hole.
Repeat until all rice balls are finished.
Put rice balls in sheet pan and place them in the refrigerator to set for 20 minutes.
Whisk remaining eggs into a mixing bowl.
Take rice balls from refrigerator, dip them into the eggs, coat well them roll in the bread crumbs.
Repeat three times.
Put in refrigerator and allow to set for another 10 minutes.
Heat 2 quarts of oil in large sauce pan.
With large slotted spoon, gently place rice balls in hot oil.
Cook until golden brown.
Drain on paper towels.
Makes approximately 18 large rice balls.