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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

Preheat the oven to 375 degrees. Brown the meat in a skillet,
breaking it up as it cooks. Drain off all the fat and remove from
the heat. Add in 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 in the rice. 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.


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