Rice Balls a la Tim

Recipe View In a medium saucepan, combine the rice and water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and all the liquid has been absorbed (approximately 20-25 minutes).

Recipe View While the rice is cooking, heat olive oil in a skillet over medium heat. Add the chopped garlic and cook, stirring frequently, until fragrant and softened (about 3 minutes). Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink (approximately 10 minutes). Drain off any excess grease.

Recipe View In a large bowl, combine the hot cooked rice, cooked ground beef, salt, pepper, and 1/2 cup of tomato-based pasta sauce. Mix well to combine. Add the Parmesan and mozzarella cheese and mix until the mozzarella begins to melt from the heat of the rice mixture. Allow to cool slightly.

Recipe View Once the rice mixture is cool enough to handle, scoop out portions and gently form them into 2 1/2-inch balls. Place the formed rice balls on a baking sheet lined with parchment paper and refrigerate for at least 20 minutes to help them firm up.

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Remove the rice balls from the refrigerator. One at a time, roll each ball in the beaten egg, ensuring it's fully coated, and then dredge it in the dry bread crumbs, pressing gently to help the crumbs adhere. Place the breaded rice balls back on the prepared baking sheet.

Recipe View Bake in the preheated oven until the outside of the rice balls are crispy and golden brown (about 25 minutes).

Recipe View While the rice balls are baking, heat the remaining 1 1/2 cups of tomato-based pasta sauce in a saucepan over medium heat until warmed through.

Recipe View Serve the baked rice balls immediately, topped with the heated pasta sauce.