Directions:

If rice is hot, temper the eggs before adding (tempering is slowly adding small amounts of the hot rice to the egg and making the egg closer to the temp of the rice so the egg doesn’t cook). Mix egg and the grated parmesan cheese with the rice. Chill for 2-8 hours.
In a skillet add olive oil, onion, and garlic; cook on medium until the onions are translucent. Combine pork and beef. Add the ground meat to the onions and cook until no longer pink. Drain the grease.
Add the tomato sauce, paste, basil and italian seasoning. Set aside.
Grab a small handful of the rice mixture. Shape the rice into a bowl. Add a spoonful of the meat mixture to the center of the rice bowl. Now add a pinch of the italian cheese on top of the meat mixture.
Grab another handful of the rice mixture. Place this on the cheese and meat. Shape the rice around the sides and make it into a ball. Make the remaining rice into rice balls.
Dip each rice ball in the whisked eggs, shake off excess egg and then dip it into the bread crumbs.
Heat a skillet ( I love my large cast iron skillet for this part) with some oil filled about ⅔ of the way. Heat until when you drop a pinch of bread crumbs it sizzles. Insert a skewer into the rice ball, all the way to the meat/cheese center. Fry each rice ball on each side until golden brown. Remove and drain excess oil.
Serve Hot with red sauce and top with a little more italian cheese and Enjoy #homemadeYUMMY