Riceballs

1/3 C minced onion

1 Tbsp.  olive oil

1 lb. Ground Beef

1 (6oz). can  tomato paste

Pinch of sugar

3 C Italian seasoned bread crumbs

1 Tbsp season salt

1 C grated Romano cheese

1 lb Riceland long-grain rice

48 oz bottle of Corn oil

Fry onion in olive oil until transparent.  Add ground beef and cook until brown.  Season with salt and pepper.  Add tomato paste and dilute with 2 cans of water.  Add a pinch of sugar and mix.  Simmer until meat absorbs sauce and remove any accumulated grease.  Sprinkle Romano cheese over top of meat and let sit while cooking rice.  Before forming rice balls mix cheese into the meat.

After rice is cooked pour in colander and let drain.  When cool enough to handle, rinse hands in cold water.  Cup one hand and place 3 heaping Tbsp. of rice, followed by 2 Tbsp of meat mixture.  Then take more rice to cover meat and form into a ball and gently pack.

Mix seasoned salt with bread crumbs in cookie sheet.  Carefully roll rice ball into the bread crumb mixture and pack again (somewhat tightly).  Be sure to cover completely with bread crumb mixture.

Deep fry in Corn oil (preferably in an aluminum or non-stick pan).  The oil must be sufficiently hot for a crispy rice ball.  Temperature of oil can be checked by dropping in a few grains of rice.  When golden brown, remove and place on a tray with brown paper or paper towel to absorb excess oil.

Makes approx. 12-15 rice balls about the size of a regular orange.