3 1/2 c. rice (short grain)
1 1/2 lbs. ground beef
1/4 lb. butter
1/2 c. Romano cheese
2 egg yolks (save whites)
2 eggs
1 can tomato paste
Chopped onion, garlic, salt, and pepper to taste
Oil for frying
Flour
Bread crumbs

Cook rice according to directions. Drain rice if still water in pan. Do not rinse or cool down with water. While rice is still hot, mix in 1/4 pound of butter, cheese, and egg yolk which have been beaten. Place rice mixture on a cookie sheet or in a low pan, do not cover, let steam escape. Let it set overnight. Brown beef in chopped onion and a little oil. Add garlic; season to taste. When browned, add tomatoes paste.

Remove as much oil as possible from the top. Beat 2 eggs and add to the whites. Have some flour, plain bread crumbs in separate dishes. Place a spoonful of rice in your hand; make an indentation in the rice. Place a spoonful of meat; cover with more rice and form a ball the size of an orange. Seal well. Roll in the flour, then eggs, then bread crumbs. Fry in deep oil and drain on brown paper. Makes 12-14.

Note: Moisten hands with a little water while forming balls.