TEFTELI

• 1 Lb. Ground Beef
• 1.2 Cup Arborio Rice
• 1.2 Medium Yellow Onion
• 1 Medium Carrot
• 2 Cups San Martino strained tomatoes
• 1/3 cup Whipped Cream
• 2 Tbsp. fresh Persley, chopped
• 1 Egg, 
• 2 Cloves of Garlic, minced
• 3 Tbsp. Olive Oil
• S&P to taste

Rinse the rice for a few minutes.  In a medium bowl put the water and the rice to boil, Reduce the heat and simmer for 5 minutes, then turned off the heat, cover and let it stand for another 5 minutes.  The rice can be undercooked , it will finish cooking inside the tefteli.

In a food processor, Puree the onions and shred the carrot. Mix the onion, the ground beef, rice, onion, carrots, garlic and S&P,  Form balls about the size of a golf ball and cook them in oil.

In medium saucepan combine San Marzano strained tomatoes and cream. Season with salt and pepper and stir well. Bring it to a nice simmer and add parsley. Turn off the heat and pour the sauce over the meatballs. Simmer covered for 10 minutes. Turn off the heat and sprinkle with more chopped parsley.

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