Rice Balls

01Method

1. 1

   Combine the rice and water in a saucepan and bring to a boil over high heat. Lower the heat, cover, and let simmer until the rice is fully cooked and all liquid is absorbed, 20 to 25 minutes.

2. 2

   Warm the olive oil in a skillet over medium heat and sauté the garlic until softened and aromatic, about 3 minutes. Add the ground beef and cook, breaking it apart, until fully browned with no pink remaining, about 10 minutes. Drain any excess fat.

3. 3

   In a large bowl, combine the hot rice, cooked beef, salt and pepper, and half the pasta sauce, mixing well. Stir in the Parmesan and mozzarella until the mozzarella melts. Shape the mixture into balls roughly 2½ inches in diameter. Arrange on a baking sheet and chill in the refrigerator until firm, about 20 minutes.

4. 4

   Preheat the oven to 350°F (175°C).

5. 5

   Take the chilled rice balls and coat each one first in the beaten egg, then roll thoroughly in bread crumbs. Place back on the baking sheet and bake until the exterior is golden and crisp, about 25 minutes. Warm the remaining pasta sauce in a saucepan over medium heat and spoon over the rice balls before serving.