Meatball Cakes with Beer Rice

Meatball cakes

 * 1 lbs ground veal
 * 1 lbs ground pork
 * ¼ cup flour
 * 1 tbsp salt
 * ½ tsp pepper
 * 4 eggs
 * ½ cup light cream or half and half
 * 1 cup milk
 * 1 large onion, chopped
 * 1 tbsp butter or shortening

Beer rice

 * 2½ tbsp olive oil
 * 1 cup raw long-grain rice
 * 10½ oz condensed onion soup
 * 10½ oz beer

Meatball cakes

 * 1) Brown onions in butter or shortening for 5 minutes, set aside to cool. In a large bowl place the ground meats.
 * 2) Using an electric beater on low speed, add the flour, salt, pepper, then the eggs one at a time, then the cream and milk.
 * 3) Finally add the onions, mixing all well.
 * 4) Shape into 6 – 8 oval cakes.
 * 5) Fry on both sides about 30 minutes or bake uncovered for 45 minutes in a preheated 350°F oven

Beer rice

 * 1) Heat oil over medium heat.
 * 2) Add rice and brown lightly stirring constantly.
 * 3) Add soup and beer, stir well.
 * 4) Cover tightly and simmer until all liquid is absorbed, about 25 minutes.