Meatball with Rice

Cook 2/3 of ground meat with chopped onion and olive oil, then let it cool. Cook the rice in water and drain. Add rest of the ground meat, rice, egg, salt and pepper, chopped parsley to cooked ground meat. Knead the mixture. Put it into fridge and wait 30 minutes. To cover the meatballs; whiske the eggs and put bread crumbs in another bowl. Take pieces from the mixture as big as a walnut and dip them first into bread crumbs, then towhisked egg and then again to bread crumbs. Do this for all the pieces. Heat frying oil in a pan and fry the meatballs at medium fire. Serve hot.

Bon Appetite!