INGREDIENTS:

5 cups uncooked rice
10 cups boiling water
1/2 lb. beef
1/2 lb. veal
1/2 lb. pork
4 tbsp. olive oil
2 cloves garlic, minced
1 md. onion, minced
1/2 lb. mushrooms, chopped fine
2 tbsp. tomato paste
4 tbsp. parsley, chopped fine
2 tbsp. oregano, chopped fine
1/2 tsp. salt
1/2 tsp. pepper
1 cup butter
8 tbsp. parmesan cheese, grated
4 lg. eggs
Flour
2 cups unseasoned bread crumbs
2 cups olive oil (for frying)

Directions:

Cook rice according to package directions in the 10 cups of boiling water. Cook meat pieces in tomato sauce until tender, remove from sauce and set aside. Saute garlic, onion, in the olive oil until brown. Add mushrooms and cook a bit longer until mushrrooms are tender. Add salt and pepper to taste. When meat is cool, grind to fairly fine consistency. Add tomato paste as needed to make a thick coarse paste. Add mushroom and onion mixture and just enough of the sauce to keep the mixture moist. Add parsley and oregano, keeping moist, set aside. Drain rice and add butter and parmesan cheese. Allow to cool.

Add eggs to the cooled rice; mix well, set aside. Make meatballs (about 1 ounce size) of the meat mixture. Set aside. The cooled rice should be thick with eggs, cheese and butter. Take a handful of the rice mixture in the palm of one hand and form a "half ball". Insert a meatball into the indentation of the rice. Take another handful of rice to complete the ball. Round and smooth the rice to the size of an orange. When all are formed, reolleach ball gently first in flour, then in an egg milk wash, and then in the breadcrumbs. Allow the breaded balls to dry at least for an hour. Fry a few at a time until nicely browned. Drain on absorbent toweling. Serve warm or cold. If served hot, serve tomato sauce on the side.