Description Edit

Makes approximately 20 rice balls.

Ingredients Edit

Directions Edit

  1. Cook beef, celery, onion and garlic in large skillet until meat is brown, stirring to crumble. Add chili powder, salt, pepper, chili sauce and ¼ cup water. Simmer, uncovered, 30 minutes, or until sauce is very thick. Stir in parsley; set aside.
  2. Combine rice, cheese and butter. While still warm, use 2 tablespoons rice mixture to shape into balls. Press centers with thumb; fill each with 1 tablespoon meat mixture. Enclose rice mixture to seal.
  3. Dip in egg; roll in crumbs. Fry in hot oil (365 °F) in large saucepan 1 minute, or until golden brown. Drain on paper towels. Serve warm.

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