Rice Balls a la Tim

Rice Balls a la Tim

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"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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1 h 20 m servings 643 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 77.5g
  • 25%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1025 mg
  • 41%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 263 Ratings

Most helpful positive review

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!

Most helpful critical review

These are just alright. Very time consuming and not even worth it. The balls were hard to form and kept falling apart. I even started over making them by adding more cheese to make them stick an...

Most helpful
Most positive
Least positive

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!

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 tha...

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 n...

These were pretty good. They reminded me of little lasagna balls, even though it was made with rice. It would have taken quite some time, but I made a pot of rice in a rice cooker the night befo...

I've never had a rice ball and was very curious to try this especially since they're baked and not fried! This went over really well with my family. My toddler even dug right into it and cleaned...

Really interesting twist on something that looks like full blown meatball. My husband down them like crazy. He said they were pretty good. I took a nibble in the beginning stage after I had mixe...

We really liked these. The only thing I changed is that I added a generous pinch of dry Italian seasoning to the cooked beef mixture before forming the balls. I used Panko bread crumbs because t...

I thought these were so good. I tried them after reading the "to the point"reviews. I never rely on the "makeover" recipes because the whole point of following a recipe is to try it out, not r...

These are really good! Per other reviews, I added additional spices (oregano, basil, garlic powder) after I browned and drained the meat. To break up the meat into even, small pieces, I always...

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