Rice Balls a la Tim

201 Reviews 29 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 20 m
Recipe by  QUEENBEE28

“My father LOVES these -- so I name them after him. I make these softball size as a main course for a quick, filling dinner. Serve with a side of sauce and garlic bread.”

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Adjust Servings

Original recipe yields 4 rice balls



  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
  3. Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.

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Reviews (201)

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They were very good, and different! Here’s a tip I came across recently: to finely chop your ground beef after cooking, use a pastry blender. It’s perfect for this!

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I had guests for dinner and needed to come up with something tasty for dinner with ingredients on hand. I was unsure if they would actually hold together without something to bind them other than melted cheese. To my surprise they held together nicely. I did add a bit more in the way of seasonings (Italian) and I made my own marinara sauce rather than using something already prepared. I used 2 lbs of ground beef and 2cups of cooked rice to yield 21 approx 3" diameter meat balls. My friend said she thought it tasted like lasagna in a meatball. I served seasoned green beans, a green salad, and hot dinner rolls as an accompaniment and it was plenty. Thanks for a nice easy meal.



DELICIOUS! I did saute some onion and garlic in a little olive oil before adding the rice and water to cook, which added another dimension of flavor. Also, I actually had some pizza sauce that needed used up, so I went with that. I do know that pizza sauce is usually more heavily seasoned than regular sauce, so maybe that's why I didn't feel any other seasonings were needed, as others have mentioned. I was glad to see that these were baked instead of fried, because my usual recipe calls for frying and this was a nice change. Anyway, the flavors of these were great, they remined me of a cross between pizza (I guess from the pizza sauce) and lasagna. Wonderful recipe that I will be making again, for sure~YUM! Thanks for sharing. :)

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Amount Per Serving (4 total)

  • Calories
  • 643 cal
  • 32%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 77.5 g
  • 25%
  • Protein
  • 30.9 g
  • 62%
  • Cholesterol
  • 163 mg
  • 54%
  • Sodium
  • 1122 mg
  • 45%

Based on a 2,000 calorie diet



previous recipe:

Hearty Spanish Rice Bake


next recipe:

Italian Rice Balls