• 500 grams of rice
• 400 ml of tomato sauce
• 1 cup of grated parmesan cheese
• 3 scrambled eggs
• 3 hard boiled eggs cut into pieces
• bread crumbs as needed
• parsley
• Salt & pepper to taste
• 300 grams of ground beef
• 150 grams of green peas
• vegetable oil for frying

In a large pot cook rice until tender, then drain and rinse it in cool water.

Pour the rice in a large bowl and add the parmesan cheese, 200 ml of tomato sauce, parsley, black pepper and a little salt. Mix all the ingredients well.

Then in a frying pan put in the ground beef and cook it till brown, add 200 ml of tomato sauce, green peas, salt and pepper to taste, and cook till nice and thick. This is the Ragu sauce. Set as aside and let it cool.

Now take a hand full of rice mixture in your hands and flatten it , make an indentation in the middle, add the Ragu sauce, a 2 cm chunk of mozzarella cheese, cut boiled egg, then add more rice on top to form a round ball.

Dip the rice ball in the liquid eggs and then roll the ball in breadcrumbs and put it aside.

In a frying pan heat the oil and fry the rice balls until they are golden brown (fry only a few at a time).

Remove from the oil and put on paper towel to absorb the excess oil.

Serve after cooling.