rice balls

1 sm. onion, chopped

1/2 lb. chop meat

1 can tomato paste

Salt and pepper to taste

Oil for deep frying

RICE BALLS:

1 lb. cooked rice (not minute or quick)

3 eggs, separated

1/2 stick butter

Pinch of salt

Pinch of cheese

Bread crumbs

Cook enough rice to equal 1 pound cooked rice (approximately 2 ounces dry) for about 15 minutes. Drain and let cool. While cooling, make sauce. Brown onion, then chop meat in frying pan. Add tomato paste, salt, and pepper to taste and cook 15 minutes. When rice is cooled, add egg yolks, grated Italian cheese, and salt plus 3 tablespoons sauce just to give the rice some color. Mix well together with the butter.

Beat egg whites in a bowl. Take a handful of rice mix; shape into a ball and make an indentation in the center. Place tablespoon of meat sauce filling in center; reshape into ball. Dip in egg whites and then bread crumbs. Deep fry in hot oil until toasty brown. Serve hot. Recipe can be doubled.