2 c  Long grain rice
4 c  Water
1/2 lb Chopped meat
1/2    Medium onion; chopped
1    Salt & pepper to taste
1    Garlic powder to taste
1/4 c  Peas
1/4 c  Tomato sauce
1/4 lb Diced mozzarella
3    Eggs
1    Tomato sauce for color
3 tb Grated cheese
1    Garlic powder to taste
1    Salt, pepper, parsley

Wash and drain rice. Boil water in saucepan over high heat. Add the
drained rice and bring to a boil. Stir once, reduce heat to low, cover and
simmer until the liquid is absorbed and the rice is al dente and slightly
sticky, about 17 minutes. Remove from heat and cool to room temperature.
Heat oil in a large saute pan over medium-high heat. Add the onion and
saute until soft, about 5 minutes. Add the chopped meat and seasoning and
saute until the meat just loses its raw color, about 5 minutes longer. Add
the tomato sauce and peas and cook until the liquid evaporates and the peas
are just tender, about 10 minutes longer for fresh peas, or about 5 minutes
for thawed. In a mixing bowl, beat 2 of the eggs. Add the cooled rice and
the grated cheese and seasonings. Scoop about 3 Tbl of the rice mixture
into the palm of one hand (wet hands first) and press it out to form an
even round. Place about 1/2 Tbl of the meat mixture and one small chunk
mozzarella in the center of the patty, then gently close your hand to
encase the filling in the rice. Use both hands to roll the stuffed rice
into a ball. Continue making balls until all ingredients are used. Beat the
remaining 1-2 eggs in a small bowl and pour the bread crumbs into a small
bowl. Roll each rice ball in the egg to coat completely, then roll in the
bread crumbs to cover well. Set aside until all balls are coated. Pour oil
in a deep fryer or saucepan to a depth of 4 inches. Heat to 360F. Carefully
drop the rice balls, a few at a time, into oil and fry, turning frequently,
until golden brown all around, about 5 minutes. With a slotted utensil,
transfer to paper toweling to drain. If desired, place in a low oven to
keep warm until all are cooked. Serve warm.