2	Cups	Long grain white rice
1/4	Cup	Tomato sauce
4	Cups	Water
1/4	Lb.	Diced mozzarella cheese
1/2	Lb.	Hamburger meat (or your choice of meat)
3	Whole	Eggs
1/2	Medium	Onion, chopped
		Salt and Pepper to taste
3	Tbsp.	Grated cheese
		Garlic powder to taste
1/4	Cup	Tomato sauce
1/4	Cup	Peas
1	Cup	Bread crumbs
1/4	Tsp. each	Salt and Pepper
1/2	Tsp.	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 seasonings and saute until the meat looses 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 garlic powder. Scoop about 3 tablespoons 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 tablespoon 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. Using both hands to roll the stuffed rice into a ball. Continue making balls until all ingredients are used. Beat the remaing egg in a small bowl. In another bowl, mix the bread crumbs, salt, pepper and parsley. Roll each rice ball in the egg to coat completely, then roll in the bread crumb mixture. 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 360°. Carefully drop the rice balls, a few at a time, into the hot oil and fry, turning frequently, until golden brown all around, about 5 minutes. With a slotted spoon, transfer cooked riceballs to paper towel to drain. If desired, place in a low oven to keep warm until all are cooked. Serve warm.