Kittencal's Ground Beef and Feta Rice Balls
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 35
- 1 small onion finely chopped
- 1 pinch cayenne pepper
- 2 eggs beaten
- oil for deep-frying
- 1/3 cup melted butter
- salt & freshly ground black pepper
- 1 cup dry breadcrumbs
- 2/3 cup fresh grated parmesan cheese
- 1/2 lb ground beef (or use spicy or mild italian saus
- 4 large garlic cloves, finely chopped (garlic-lovers
- 3 cups cooked rice firmly packed when measuring
- 2 tablespoons dried parsley (can use 1/4 cup chopped fresh p
- 1/3 cup coarsely crumbled feta cheese (can use more)
- 1/2-1 teaspoon garlic powder (optional add i
- 1 egg (may need another egg)
- Carbohydrate 7.28891935714286 g
- Cholesterol 18.8887619047619 mg
- Fat 7.21199383333333 g
- Fiber 0.185420003836496 g
- Protein 1.01308016666667 g
- Saturated Fat 4.51627613333334 g
- Serving Size 1 1 ball (46g)
- Sodium 73.5778714285714 mg
- Sugar 7.10349935330636 g
- Trans Fat 0.51817306190476 g
- Calories 97 calories
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.
