Ingredients
1 pound ground beef1 small onion, finely chopped3 garlic cloves, minced2 cans (15 ounces each) tomato sauce1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 cup frozen peas1 jar (4-1/2 ounces) sliced mushrooms, drained3 bay leaves1 tablespoon sugar2 teaspoons dried oregano2 teaspoons dried basil1/4 teaspoon pepperCHEESE-STUFFED RICE BALLS:3 eggs2-1/2 cups cooked rice1/3 cup butter, melted2/3 cup grated Parmesan or Romano cheese1/4 cup minced fresh parsley1/2 teaspoon salt1/4 teaspoon pepper2 ounces cubed part-skim mozzarella cheese1 cup dry bread crumbsOil for deep-fat frying
Preparation
In a large saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the next nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
For rice balls, in a large bowl, lightly beat 2 eggs. Stir in the rice, butter, Parmesan cheese, parsley, salt and pepper. Cover and refrigerate for 20 minutes. Roll into 1-1/2-in. balls. Press a mozzarella cube into each; reshape balls.
In a small bowl, lightly beat remaining egg. Dip each ball into egg, then roll in bread crumbs. In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls.
