Beef-Stuffed Rice Balls

Directions

1. 1
   Heat oven to 350F.
2. 2
   Bring broth and water to boil in large saucepan.
3. 3
   Stir in rice; cover.
4. 4
   Simmer on low heat 20 min.
5. 5
   or until rice is tender and liquid is absorbed.
6. 6
   Meanwhile, brown meat with onions in large skillet; drain.
7. 7
   Return to skillet.
8. 8
   Stir in tomato sauce and peas; simmer 5 min.
9. 9
   or until slightly thickened, stirring occasionally.
10. 10
    Remove rice from heat.
11. 11
    Add butter; stir until melted.
12. 12
    Add 1 egg and cheeses; mix just until blended.
13. 13
    Divide into 12 portions.
14. 14
    Remove about 2/3 of 1 portion; shape into ball.
15. 15
    Make indentation in center of ball; fill with 1 heaping Tbsp.
16. 16
    meat mixture.
17. 17
    Cover with remaining 1/3 portion rice mixture; roll into ball.
18. 18
    Repeat to make 12 balls.
19. 19
    Beat remaining egg in small bowl.
20. 20
    Combine coating mix and remaining ingredients in separate small bowl.
21. 21
    Dip rice balls in egg, then roll in coating mixture until evenly coated.
22. 22
    Place on parchment-covered rimmed baking sheet.
23. 23
    Bake 35 min.
24. 24
    or until done (160 degrees F).