Baked Rice and Sausage Balls

Ingredients:

1.5 lbs breakfast sausage (I used Jimmy Dean's w/Sage)
2 boxes Rice-a-roni (I used 1 Italian Herb variety and 1 4-Cheese variety)
Chicken broth or stock
1/2 diced onion
2 cloves garlic, minced
1-2 T olive oil
1 T minced fresh parsley
2 C Panko breadcrumbs
3 T butter

Using a large saucepan, prepare Riceroni according to package instructions.  ***Substitute chicken broth/stock for water.  I used 3 parts broth to 1 part water for less sodium and to ensure broth flavor didn't overpower the other ingredients.  Set aside to cool. Rice will become firmer so that it will hold its shape better later on.

In a frying pan saute onion and garlic in olive oil until tender.  Combine with rice in saucepan and add minced parsley.  Set aside.

In same frying pan that you sauteed onion and garlic, melt butter over medium-low heat and Panko.  Stir continually until nicely browned.  Remove from heat.

Shape rice mixture into balls and roll in Panko.  Place on sheet pan.  Bake at 375* for 20 minutes.

Yields approximately 12-14 2" balls or 24 1-1/2" balls.