Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile.
Provided by Kittencalrecipezazz
Categories Rice
Time 39m
Yield 35 balls
Number Of Ingredients 15
Steps:
- In a skillet cook the ground beef with onion and garlic until browned; drain fat then transfer to a large bowl, cool slightly.
- Add in the rice with the next 6 ingredients; using hands mix to combine, then season with salt and pepper and some garlic powder if desired for more garlic flavor.
- Chill the mixture for at least 2 hours or overnight.
- Shape into about 1-1/2-inch balls.
- In a small bowl lightly beat the remaining egg.
- Place the dry breadcrumbs into another bowl.
- Dip each rice ball into the egg then coat in the breadcrumb mixture (I would suggest to coat all the balls and place on a plate before starting to fry them).
- When you have all the balls on the plate flatten down slightly with the palm of your hand this will allow for a quicker and more even browning.
- Heat oil in a skillet or a deep-fryer to 375 degrees.
- Fry the balls until golden brown (about 3-4 minutes).
- Serve with hot marinara sauce.
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