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Rice Balls a la Tim

"My father LOVES these--so I call them after him. I make these softball sized as a primary course for a quick, filling dinner. Serve with a aspect of sauce and garlic bread."

Ingredients :

1 cup uncooked white rice
2 cups water
2 teaspoons olive oil
three cloves garlic, finely chopped
half of pound lean floor pork
salt and pepper to taste
1/2 cup tomato-based pasta sauce
half of cup grated Parmesan cheese
half cup shredded mozzarella cheese
2 eggs, crushed
1 cup dry bread crumbs
1 1/2 cups tomato-based totally pasta sauce

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H20M

Bring the rice and water to a boil in a saucepan over excessive heat. Reduce warmness to medium-low, cowl, and simmer until the rice is soft and the liquid has been absorbed, 20 to twenty-five minutes.
Heat olive oil in a skillet over medium heat, and cook and stir the garlic till fragrant and gentle, about 3 mins. Stir inside the ground red meat. Cook and stir the beef, breaking it into crumbles because it cooks, till browned and the beef is no longer crimson inner, about 10 minutes. Drain off excess grease.
Place warm cooked rice, floor red meat, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and blend very well together. Mix in the Parmesan and mozzarella cheese till mozzarella cheese melts. Scoop up handfuls of rice combination, and gently shape into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and corporation, approximately 20 minutes.
Preheat oven to 350 degrees F (a hundred seventy five tiers C).
Remove the rice balls from the refrigerator, and roll every in crushed egg after which bread crumbs to thoroughly coat. Return to baking sheet, and bake until the out of doors of the rice balls is crispy, about 25 mins. Heat 1 half of cups of pasta sauce in a saucepan over medium warmth, and cowl rice balls with heated sauce to serve.

Notes :

Reynolds® Aluminum foil can be used to maintain meals moist, cook it lightly, and make smooth-up simpler.

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