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| RICE BALLS | |||
| 3/4 lb. ground beef 3/4 cup spaghetti sauce 3/4 cup ricotta cheese 3/4 cup mozzarella cheese, shredded 1-1/2 tbsp. garlic powder 1 tsp. italian seasoning 1/4 tsp. salt 1/4 tsp. pepper 6 cups cooked white rice 3/4 cup grated Parmesan cheese 1/4-1/2 cup bread crumbs nonstick cooking spray |
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| Preheat oven to 375. Brown the meat in a skillet, breaking it up as it cooks; drain. Add in the sauce, ricotta, mozzarella, garlic powder, italian seasoning, salt and pepper. In a separate bowl combine the cooked rice and the parmesan cheese together. Spray 12 muffin tin cups with the non-stick cooking spray. Place 1 tbsp. of the rice mix into each muffin tin cup and make a indentation using the back of the spoon. Fill evenly with the meat mixture. Cover evenly with the remaining rice forming a mound on top. Sprinkle each with bread crumbs and coat with the non-stick spray. Bake for 30 minutes or until heated through. Remove each ball using a spoon. | |||