Rice Balls

• 3 c. short grain rice
• 7 c. salted water
• 1 stick oleo
• 1 1/4 to 1 1/2 tsp. cinnamon
• 1/4 c. cooking oil
• 1 1/2 lb. lean ground meat
• 1 c. chopped celery
• 3/4 c. chopped green onion
• 5 c. seasoned bread crumbs
• oil for frying
• 2 Tbsp. chili powder
• 1 (6 oz.) can tomato sauce
• 1/2 c. water
• 2 cloves garlic, minced
• 1/2 c. grated Parmesan cheese
• 3 whole eggs, beaten

1. Add rice to salted water.
2. Bring to boil.
3. Simmer until rice is mushy.
4. Remove from heat, add oleo and cinnamon.
5. Cool.
6. Fry meat in 1/4 cup oil until loses redness.
7. Add onions, celery and garlic.
8. Cook slowly for 10 minutes.
9. Add chili powder, tomato sauce and water.
10. Simmer 1 hour; stir occasionally.
11. Remove from heat, add parsley, cheese, salt and pepper.
12. Set aside to cool. Roll into firm balls, using 1 tablespoon meat mixture.
13. Chill and dip into beaten egg.
14. Roll in seasoned bread crumbs.
15. Fry in hot deep oil until golden brown.
16. Makes 3 dozen.

short grain rice, water, oleo, cinnamon, cooking oil, lean ground meat, celery, green onion, bread crumbs, oil, chili powder, tomato sauce, water, garlic, parmesan cheese, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=514459 (may not work)