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ground beef and feta rice balls

1⁄2 -lb ground beef (or use spicy or mild Italian sausages with casings removed).
1 -Small onion, finely chopped.
4 -large garlic cloves, finely chopped.
3- cups cooked rice, firmly packed when Measuring.
2- eggs, beaten.
1⁄3 -Cup melted butter.
2⁄3 -Cup fresh grated parmesan cheese.
1 -pinch cayenne pepper (optional).
2 -Tablespoons dried parsley (can use 1/4 Cup chopped fresh parsley).
1⁄3 -Cup coarsely crumbled feta cheese.
1 -Teaspoon garlic powder.
salt and freshly ground black pepper
1 -egg (may need another egg).
1 -cup dry breadcrumbs.
oil, for deep-frying

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. 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, as 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