Tim's Italian Meatballs

Start by placing the uncooked rice and water in a large saucepan over high heat, bringing them to a rolling boil. Then, decrease the heat to a lower setting and cover the saucepan with a lid, allowing the rice to cook slowly until it's tender and all the liquid has been absorbed, taking about 20-25 minutes to complete.

Next, heat a moderate amount of olive oil in a skillet over medium heat and cook the minced garlic until it's softened and fragrant, stirring occasionally. After about 3 minutes have passed, add the ground beef to the skillet and cook, stirring frequently, until it's browned and no longer pink in the center, taking around 10 minutes to achieve.

Once the meat is cooked, drain off any excess fat from the skillet. Then, combine the hot cooked rice, ground beef, a pinch of salt and pepper, and 1/2 cup of pasta sauce in a large bowl. Mix everything together thoroughly to create a uniform mixture.

Add the grated Parmesan and mozzarella cheese to the bowl, stirring until the cheese has melted. Using your hands, shape the rice mixture into small, round balls, about 2 1/2 inches in diameter. Place the balls on a baking sheet and refrigerate them until they're cool and firm, which should take around 20 minutes.

Before baking the rice balls, preheat your oven to a moderate temperature of 350 degrees F (175 degrees C). Remove the rice balls from the refrigerator and coat them evenly with a beaten egg, followed by a layer of breadcrumbs. Place the coated rice balls back on the baking sheet and bake in the oven until they're golden brown and crispy on the outside, taking around 25 minutes to achieve.

Finally, heat 1 1/2 cups of pasta sauce in a saucepan over medium heat and cover the baked rice balls with the warm sauce, ready to serve.