Rice Balls With Meat Sauce

• 1 pound ground beef
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup frozen peas
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 3 bay leaves
• 1 tablespoon sugar
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/4 teaspoon pepper
• 3 eggs
• 2-1/2 cups cooked rice
• 1/3 cup butter, melted
• 2/3 cup grated Parmesan or Romano cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 ounces cubed part-skim mozzarella cheese
• 1 cup dry bread crumbs
• Oil for deep-fat frying

1. 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.
2. 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.
3. 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 375u0b0. Fry rice balls until golden brown, about 4 minutes. Drain on paper towels. Discard bay leaves. Serve meat sauce with rice balls.

ground beef, onion, garlic, tomato sauce, water, frozen peas, mushrooms, bay leaves, sugar, oregano, basil, pepper, eggs, rice, butter, romano cheese, fresh parsley, salt, pepper, mozzarella cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/rice-balls-with-meat-sauce/ (may not work)