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1
Bring the rice and water to a boil in a saucepan over high heat.
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2
Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
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3
Heat olive oil in a skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes.
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4
Stir in the ground beef.
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5
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.
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6
Drain off excess grease.
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7
Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together.
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8
Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts.
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9
Scoop up handfuls of rice mixture, and gently form into 2 1/2-inch balls.
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10
Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
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11
Preheat oven to 350 degrees F (175 degrees C).
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12
Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat.
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13
Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes.
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14
Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.
