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Rice Balls a la Tim
Rice Balls a la Tim
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
80 minutes
Baked Italian-style rice balls with lean ground beef, Parmesan, and mozzarella. Served with pasta sauce.
Ingredients:
  • 1 cup uncooked white rice
  • 2 cups water
  • 2 teaspoons olive oil
  • 3 cloves garlic, finely chopped
  • 0.5 pound lean ground beef
  • salt and pepper to taste
  • 0.5 cup tomato-based pasta sauce
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella cheese
  • 2 eggs, beaten
  • 1 cup dry bread crumbs
  • 1.5 cups tomato-based pasta sauce
Instructions:
  • In a saucepan over high heat, bring the rice and water to a boil. Lower the heat to medium-low, cover, and simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
  • In a skillet, warm olive oil over medium heat. Sauté garlic until fragrant and soft for about 3 minutes. Add ground beef and cook, breaking it into crumbles until browned and no longer pink, about 10 minutes. Drain excess grease.
  • Combine hot cooked rice, ground beef, salt, pepper, and 1/2 cup of pasta sauce in a bowl, mixing thoroughly. Add Parmesan and mozzarella cheese until mozzarella is melted. Shape mixture into 2 1/2-inch balls, place on a baking sheet, and refrigerate for about 20 minutes until firm.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Take the rice balls out of the fridge, dip them in beaten egg and bread crumbs until fully coated. Place them back on the baking sheet and bake until crispy, for approximately 25 minutes. Warm up 1 1/2 cups of pasta sauce in a saucepan over medium heat, then generously pour the sauce over the rice balls for serving.

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